Butternut Squash Chicken Chili

Nothing says fall like a bowl of chili, especially one with seasonal squash. Fresh pumpkin or acorn squash would also work well in this recipe. In less than 30 minutes, you can serve a warm bowl of comfort food to your family. Leftovers taste just as good, if not better. If you do not eat all the leftovers, this meal freezes well in a tightly sealed container or zip-top bag.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 medium butternut squash, peeled, seeded and chopped into bite-size pieces
2 (15.5 ounce) cans low-sodium Great Northern beans, rinsed and drained
4 cups low-sodium chicken broth
2 teaspoons Sriracha hot chili sauce, plus more for serving
1 lime, sliced into 6 wedges
cilantro, chopped
cotija cheese, crumbled

Directions:

  1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for a couple of minutes. Add the garlic and cook for another 30 seconds.
  2. Add the ground chicken, chili powder, cumin, oregano and salt. Break up chicken with a spatula and cook until it begins to brown, about five minutes.
  3. Add the butternut squash, beans, chicken broth and Sriracha hot chili sauce and bring to a boil. Reduce heat to medium-low and simmer for at least 20 minutes.
  4. Ladle chili into six bowls and squeeze a lime wedge over each serving. Top with cilantro, cojita cheese and additional Sriracha hot chili sauce if desired.

Servings: 6

Delicata Squash Cheese Spread

Picky eaters will not even know they are eating a vegetable when they bite into this velvety cheese spread with a delicate taste of pumpkin pie. While pumpkin is all the craze, let us not forget about other varieties of winter squash that offer the same delicious taste of the season. If you are unable to find delicata squash, use any variety of locally grown squash. Delicata squash has a silky smooth texture when roasted and a slightly sweet and nutty flavor. If you want to enhance the nutty flavor and add a little more protein to your plate, top your toast with walnuts or pecans.

Ingredients:
1 medium delicata squash, cut in half and seeds removed
1 tablespoon butter
2 tablespoons pure maple syrup
2 teaspoons pumpkin pie spice, plus more for serving
8 ounces Neufchatel cheese, or reduced fat cream cheese, softened
Whole wheat toast

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. Place squash slices, skin side down on a baking sheet lined with aluminum foil.
  2. Cut butter into six cubes and place three in each squash cavity. Drizzle each squash half with a tablespoon of maple syrup. Roast until tender when pierced with a fork, about 40 to 45 minutes.
  3. Remove squash from oven and set aside until cool enough to touch. With a large spoon, remove the golden squash from the skin and place in a food processor. Add pumpkin pie spice and cream cheese. Process until smooth.
  4. Spread on whole wheat toast, top with a dash or two of pumpkin pie seasoning and serve.