Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, roasted butternut squash chilli. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Roasted butternut squash chilli is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Roasted butternut squash chilli is something that I’ve loved my entire life. They are nice and they look wonderful.
It's Chili Roasted Butternut Squash and it truly is one of the best ideas I have ever had. What a great idea to spice up the butternut nut with chili! It sounds like a tasty side dish. We usually celebrate with friends and family and lots of delicious dishes.
To get started with this recipe, we must first prepare a few components. You can have roasted butternut squash chilli using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted butternut squash chilli:
- Get 2 peppers
- Prepare 2 large sweet potatoes
- Get 1 large onion
- Take 1/2 lemon
- Get 1 tin mixed beans
- Take 1 tin chickpeas
- Take 1 tin chopped tomatoes
- Prepare Pita bread
- Make ready 3 teaspoons chilli powder
- Prepare 2 teaspoons cumin
- Get 2 teaspoons paprika
- Get 1 teaspoon cinnamon
- Make ready 1/4 teaspoon salt
- Prepare 1/4 teaspoon pepper
- Make ready 1/2 teaspoons oregano
- Make ready 1 clove garlic
Roasted Butternut Squash Chili is the perfect vegetarian, one-pot meal for cooler weather. As delicious as it is pretty, it's full I'm thinking this Roasted Butternut Squash Vegetarian Chili is a perfect comfort food for a weekend night with friends, family, and a. This Butternut Squash Chili is amazing for all those chilly evenings. Hope everyone had a great Thanksgiving weekend!
Steps to make Roasted butternut squash chilli:
- Peel, chop and part boil 2 large sweet potatoes.
- Then add the chopped onion and crushed garlic to a frying pan on medium heat, with a dash of olive oil. When it starts to brown add the chopped peppers
- When the onions and peppers are cooked, add the tin of mixed beans and chickpeas and give it a good stir. Then mix all the spices listed above in a cup and add this to the pan whilst leaving little bit left in the cup to use later on. Stir again.
- Add the tin of chopped tomatoes and stir again. Fill up the empty tin half way with water and add to the pan. Stir again. Allow it to simmer and become thicker.
- Once the sweet potato is part boiled, drain and place on a baking tray. Pour a thin layer of vegetable oil over the potato and mix gently, so that the oil is covering all the chunks. Then using the left over spices in the cup, sprinkle this all over the chunks and mix gently.
- Place the tray into the oven for 30 minutes at 180 degrees. Or cook until roasted. Don’t forget to turn the chunks over half way. Keep checking on the chilli mix and turn up the heat if needed to make it thicker. Once thicker, squeeze in the lemon juice and stir.
- When the sweet potato is roasted and the chilli tastes good to go, serve on a plate together with rice/pita or both! Add a dash of Greek yogurt if you can’t handle the heat 😋
This Butternut Squash Chili is amazing for all those chilly evenings. Hope everyone had a great Thanksgiving weekend! Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Add some punchy Spanish flavours to your Sunday roast - plus try Sara's ideas for using up the leftovers throughout the week, from BBC Good Food.
So that is going to wrap this up with this exceptional food roasted butternut squash chilli recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
