How To make Golden Butternut Squash Chili
2 tb Olive Oil
2 Onions, cut in 1/4" dice
2 tb Garlic, finely chopped
2 Red bell peppers, 1/2" dice
3 tb Chili Powder
2 tb Ground Cumin
1/4 ts Ground Allspice
1 1/2 tb Dried Oregano
Pinch red pepper flakes 2 cn 28oz, Plum tomatoes, peeled,
-chopped, with their juices 1/2 c Dry red wine
2 Butternut squash, peeled,
-cut into 1/2" dice ** 1 Finely grated zest of orange
Salt to taste Ground pepper to taste 2 cn 15 1/2 oz ea Red kidney bean
-,drained 2 tb Chopped fresh cilantro leaf
2 tb Chopped flat-leaf parsley
** NOTE: Butternut squash can be difficult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully. I find that the easiest way to work with it is to cut the squash in half crosswise at the base of large neck. Then carefully cut in half lengthwise. Scoop out any seeds in the cavity and slice the halves into 1/2 inch lengths crosswise. Peel the skin from each piece and then cut into dice. 1. Heat olive oil over medium heat in a large, heavy pot. Add onions, garlic and red peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, allspice, oregano and red pepper flakes; cook for 1 minute longer, stirring to coat vegetables well with spices. 2. Add the chopped tomatoes with their juices, red wine, diced butternut squash and orange zest. Bring all ingredients to a boil, reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until squash is tender. Add salt and pepper to taste, and adjust seasonings. 3. Add the kidney beans and fold in gently. Cook 10 minutes more. Just before serving, stir in the chopped cilantro and parsley.
How To make Golden Butternut Squash Chili's Videos
Amazing Butternut Squash Soup Recipe
Easy to make with a few simple ingredients, this Butternut Squash Soup recipe is the only one you’ll need. This nourishing soup is my go-to fall comfort food, and it’s super creamy and rich without relying on heavy cream. It’s a delicious soup recipe that everyone will love. We are officially in soup season and this easy homemade butternut squash soup is just about perfect with a slice od crusty bread for dipping. You can swirl in some cream or coconut milk for added richness or add all you favorite spices for a personal touch.
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Recipe: Brian's Golden Autumn Pumpkin Chili (Oil-Free, Plant-Based, Vegan)
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It’s fall and that means it’s time for CHILI! Brian already has two chili recipes, but we thought it was time to add another chili to the mix. Our Golden Autumn Pumpkin Chili is filled with all the fall spices, pumpkin, butternut squash and a tasty blend of beans.
Watch the video to see how easy it is to put this one together. To start, you’ll need some butternut squash, yellow onion, garlic, pumpkin purée, and white miso. This recipe is a perfect way to use that beautiful butternut squash you couldn’t resist bringing home from the store!
The blend of spices is what brings everything together. We used cinnamon, nutmeg, ginger, chipotle, turmeric and chili powder. I think this is a perfect addition to our chili lineup and I can’t wait for all of you to try it out!
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Butternut Harvest Chili - SNAP4CT Recipe
Our Butternut Harvest Chili is a perfect dish as the fall and crisp weather sets in! You'll be able to find seasonal winter squash at your local grocery and farmers market. But the great thing about this recipe is that you can use all canned or frozen vegetables, which makes it a perfect meal when shopping on a budget. Add in extra veggies like kale, peppers, or add a protein like chicken.
Serve up a warm bowl of our Butternut Harvest Chili for your next meal with the recipe:
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How to Make Easy and Tasty Vegan Lentil Chili with Butternut Squash
Check out this one pot, super simple vegan chili! It's nutritious, delicious, and very easy to make. The ingredients create an amazing aroma as it cooks! Check out the entire recipe on trustedmedicalcenters.com/blog
Dan Kluger's Roasted Butternut Squash with Spicy Onions | Genius Recipes
This roasted butternut squash won't just thrill on the Thanksgiving table--it'll brighten even the dullest moments of winter. The key perker-uppers are the spicy red onions, quickly sauteed and then doused in lime juice and zest, honey, and red chile flakes. SUBSCRIBE TO FOOD52 ►►
Serves: 8
Prep time: 30 min
Cook time: 20 min
INGREDIENTS
Spicy Onions:
2 tablespoons olive oil
1 medium red onion, sliced
Kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey
Roasted Butternut Squash with Spicy Onions:
1 cup hazelnuts, preferably blanched
4 pounds butternut squash (about 2 medium), peeled, seeded, sliced 1/4-inch thick
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram (oregano is a good substitute)
4 ounces fresh goat cheese, crumbled
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Unbelievably Delicious: Spicy Butternut Squash Soup - A Vegan Recipe
Unbelievably Delicious: Spicy Butternut Squash Soup - A Vegan Recipe
Welcome to episode 6 of my SOUP OF THE WEEK series where every Thursday night at 7pm GMT I release a brand new soup recipe just for you. This week I'm making a Spicy Butternut Squash with Coconut Milk Soup and this is how you do it ????????
Spicy Butternut Squash Soup
Serves 4
1 x Butternut Squash
1 x Onion
3 x Cloves of Garlic
2cm x Piece of Fresh Ginger
1 x Red Chilli (Optional)
400ml x Coconut Milk
600ml x Water
1 x Lime (Juice Only)
Salt and Pepper to taste
To Garnish
Seeds from the Butternut Squash
1tsp x Olive oil
Salt and Pepper
Sliced Red Chilli (Optional)
Fresh Coriander
1. Peel the butternut squash, remove the seeds (keep them to one side) and roughly slice into 1cm chunks. Cut the onion into quarters and remove the skins. Then, crush and peel the garlic. Next, take the red chilli if using, remove the top and cut it into 4. Remove the seeds if you don’t like it too spicy. Peel the ginger and roughly slice it.
2. Place all of the vegetables into a large saucepan and add 400ml of coconut milk and 600ml of water followed by a big pinch of salt and a grind of black pepper.
3. Place over medium heat and bring to a boil. Once boiling, turn the heat down to low and simmer until the butternut squash is tender. This will take roughly 15 to 20 minutes.
4. Once the squash is tender take off the heat and blend until smooth using a stick blender. If using a standard blender or smoothie make allow it to cool before blending.
5. Squeeze in the juice of one lime and taste to check the seasoning, add salt and pepper if needed.
Toasted squash seeds
Wash the butternut squash seeds that you kept to one side in cold water and then pat dry with a paper towel. Once dry, place into a bowl with 1tsp of olive oil and a pinch of salt and pepper. Mix until the seeds are fully coated. Place onto a baking tray and bake in a preheated oven at 180°C for around 10 minutes until crisp.
6. To Serve, Ladle the soup into a bowl and finish with some freshly sliced red chilli if you like it hot, toasted squash seeds and a few leaves of fresh coriander.
Enjoy!
#butternutsquashsoup #souprecipe #soup
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How To Make Spicy Butternut Squash Soup (Vegan) SOUP OF THE WEEK Ep.6
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