I’M BACK! Did you miss me? I’m sure you did, and yes, I missed you as well dear reader. Hopefully the entertaining and delicious posts on TheHotChilly Facebook page and Twitter feed kept you engaged in my foodie world while you anxiously awaited my next awesome chili recipe. I do apologize for my absence, but life attacked me with some new opportunities and I got a bit distracted. But… I’M BACK!
And I think I have a pretty good one for you this time I wanted to capture the spirit of warm, winter cooking, and since now we are officially in the winter season, what better time to present you with Butternut Squash Chili. It’s very reminiscent of homemade pumpkin pie, aromatic squash soup, and hearty turkey chili all mixed together into a delightful amalgam of winter wonderland-ness for your taste buds (whew, check out that imagery, I’m a bit exhausted after that sentence).
What other adjectives can I throw in here for you? Smoky from the roasted poblanos. Silky from the smooth, roasted squash. Sweet and spicy from the seasonings. Succulent from the…well, I don’t really know what would be succulent, but I had an “s” word thing going and I didn’t want to stop. Sage-y from the sage (yeah, I made that word up).
This is definitely a nice chili to serve at a holiday party, or to warm up your family on a cold winter night. The fresh herbs and nutty pecans add a nice finish with some earthiness and crunch. You might also considering topping with dried cranberries for some added sweetness, tartness, and holiday-ish-ness (yeah, I made that one up too).
Start by roasting the butternut squash. Pre heat the oven to 350 degrees. Slice two large squash in half, length-wise, cut off the ends, and scoop out the seeds.
Meanwhile, in a large pot over medium heat combine 1 ½ pounds of ground turkey thigh, 1 chopped sweet onion (medium sized- about 1 ½ cups yield), 1 T butter, ½ t ground cloves, ½ t ground allspice, ¾ t dried sage, ¾ t ground cinnamon, ¼ t ground nutmeg, 1 t ground cumin, 1 t garlic powder, 1 t black pepper, and 2 t salt. Simmer, stirring frequently, until the turkey is cooked through: about 7-10 minutes.
Into the pot, add 3 chopped poblano peppers that have been roasted and peeled (for tips on this visit the Chili Con Queso page), 3 cups of chicken broth, and the squash. Cover, reduce heat to low, and simmer for 20 minutes.
Ladle the chili into a bowl and top with pecans and fresh, julienned sage. I also sprinkled with a dash of paprika.