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Roasted Butternut Squash and Black Bean Chili
Course: Main Course
  • Medium Butternut Squash peeled and cut into 1-inch cubes
  • medium onion sliced
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 2-3 cloves of garlic minced
  • 1 28 oz can whole tomatoes with liquid
  • water as needed
  • Cilantro
  1. Preheat the oven to 375 degrees
  2. Salt and pepper your squash cubes and roast for 45-60 minutes, until tender
  3. Sauté sliced onion in a large (3qt) sauté pan or Dutch oven until soft
  4. Add spices and garlic, toast until fragrant
  5. Add tomatoes (chop tomatoes in pan with kitchen shears or serrated knife into smaller pieces)
  6. Transfer roasted squash to sauté pan
  7. Add water to desired consistency
  8. Bring to simmer and heat through
  9. Serve-garnish with cilantro