This gluten free easy roasted butternut squash chili is a delicious winter warmer, full of flavour and textures, great for sharing. It is low in fat and ready in under 45 minutes.
This roasted butternut squash chili is a hearty, delicious and filling. And it doesn’t need to cook for very long so it makes a great weeknight dinner idea. Roasting the squash separately rather than cooking it in the chili really brings out all the sweet honey notes in this delicious vegetable. Which offsets the sharp flavour of the tomato sauce. This vegan chili with butternut squash is a combination of spicy, sweet and sour flavours, which work together really well.
How to prepare the butternut squash
Cut the butternut squash in half along its width, then cut off the end and place the squash on a chopping board. Remove the skin by slicing downwards all the way around the vegetable. Cut into cubes and discard the seeds.
Add into the chili towards the end of cooking, when the dish is almost ready. (If you cook the squash in the oven as well as in the chili it might get a little too soft and won’t be as tasty).
While the butternut squash is in the oven prepare the chili.
Equipment you’ll need to make butternut squash chili
- Kitchen scales, teaspoon and tablespoon
- Cutting board, knife and potato masher
- Large oven tray with parchment paper
- Large pot and spoon
How to make roasted butternut squash chili: step-by-step
1.Spread the butternut squash cubes in a single layer on a large baking sheet, season, drizzle with a little oil and roast in a preheated oven at 200 C until tender and lightly browned.
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2. In the meantime prepare the chili. Start by frying the onion, garlic, celery and bay leaf with a little oil for a couple of minutes. Then add the wine and continue cooking for a few more minutes.
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3. Add the beans (plus water from one can) and mash some of them to create a thick sauce.
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4. Add the remaining ingredients, cover and bring to the boil, then simmer for 20 minutes, stirring occasionally.
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5. Add the roasted squash and cilantro.
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6. Give a gentle stir, adjust the seasoning if needed and serve.
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Top tips
- Roast the butternut squash separately and add into the chili after it’s been cooked.
- I recommend partly mashing the beans for a thicker sauce.
- Adjust the amount of chili powder to suit your taste. I used a moderate amount for a mild chili.
- Serve with chopped avocado and lemon zest (highly recommended!), with rice, quinoa or pita bread, or simply on its own. It tastes even better the next day so make a big batch to enjoy later!
- Freeze individual portions in airtight containers for up to 3 months.
More vegetarian butternut squash recipes
If you are looking for more easy butternut squash recipes check out this vegan Mediterranean butternut squash casserole. It’s a simple one pot dish that works equally well as a healthy family dinner and party food idea. Another easy meal idea you might like is pasta with butternut squash and arugula. Check out also stuffed butternut squash with quinoa and mushrooms.
You might also like this collection of over 12 healthy vegetarian pasta meals.
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If you make this easy vegetarian chili I’d love to know how it turned out for you. Let me know in the comments below, thanks!
Easy Roasted Butternut Squash Chili
Ingredients
- 500 g butternut squash peeled, cubed
- 1.5 can kidney beans 600 g, plus water from one can
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1 celery stalk finely chopped
- 1 bay leaf
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1x400 g canned chopped tomatoes
- 3 tbsp tomato paste
- 1 tsp each: chili powder, cumin, smoked paprika, salt
- 1/2 tsp allspice powder
- 3 tbsp each: white wine and olive oil plus more oil for drizzling the squash
- 4-5 tbsp cilantro finely chopped
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Arrange the butternut squash pieces in a single layer on a good size baking tray, sprinkle with salt, drizzle with a little oil and bake for 35-40 minutes (or until tender and lightly browned).
- In a large pot heat up the oil, add the bay leaf, garlic, onion and celery and fry over a medium heat for 3-4 minutes stirring often. Add the wine and cook for 2 more minutes. Add the beans (and water from 1 can) and using a potato masher mash them up a little (leave some beans whole). This will thicken the sauce. Add the peppers, tomatoes, tomato paste, all the spices, stir, cover and bring to the boil, then simmer for about 20 minutes.
- Remove from the heat, stir in the butternut squash and cilantro. Adjust the seasoning as necessary and serve.
Notes
- Roast the butternut squash separately and add into the chili after it's been cooked.
- I recommend partly mashing the beans for a thicker sauce.
- Adjust the amount of chili powder to suit your taste. I used a moderate amount for a mild chili.
- Serve with chopped avocado and lemon zest (highly recommended!), with rice, quinoa or pita bread, or simply on its own. It tastes even better the next day so make a big batch to enjoy later!
- Freeze individual portions in airtight containers for up to 3 months.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Ooh, yum! I love a good chilli – so warming in the winter 🙂
Thanks! One of the best comfort foods out there:)
I love chilli, roasted butternut squash and avocado: I must try your recipe! Adding it to my ‘try this’ board on Pinterest right now 🙂 Thanks for joining in with #FreeFromFridays again lovely x
Thanks Mel! Hope it turns out ok for you if you do decide to make it:)
This looks so good Monika, particularly for those chilly days we’ve had! Hubby & I both love butternut squash so I can imagine it’d be a hit here. And I love how you’ve managed to get it so beautifully thick without calling on flour – inspired 🙂 I’ve not come across Skyr before – I’ll have to have a look for it when I’m next in the supermarket and then give it a try.
Angela x
Thank you Angela! Glad you like the recipe. I get my Skyr from Lidl, it’s the cheapest there, but big supermarkets sell it now too. Thanks for stopping by:)
Oooh I have a butternut squash in the cupboard – this would make a fab dinner & I love the idea of mashing the beans to make the sauce v clever! Have bookmarked this for the week!
Thanks! Do let me know how it turned out if you decide to make it:)
What a beautiful chili! I’ve heard of Skyr but haven’t ever used it. I’ll be giving it a try!
Thank you Julie! I am sure you’ll like Skyr:)
I love squash and love finding new ways to use it. This chilli sounds lovely x #CookBlogShare
Thanks Kirsty! I am the same, always looking for new ways to cook it.
Chopped avocado and lemon zest for me please! I love the look of this. All the ingredients sound delicious and I can’t wait to try skyr now – your enthusiasm is catching! Thanks for linking up with #CookBlogShare
So glad you like the recipe Mandy! Do try Skyr, I am sure you’ll like it:)
Oh wow, Monika – this looks so lovely. I can just imagine it must taste amazing! I have to say I had never heard of Skry…I will have to look out for that! Eb x
Thanks Eb! You can get Skyr in Lidl (best price) and the big supermarkets too.
I have just started eating butternut squash and I love it. This looks yummy #cookblogshare
Thank you! I find the more I cook with it the more I like it. I think I am a bit addicted to butternut squash:)
This looks beautiful Monika! Such a great picture too – It’s making me quite hungry. I love the sound of Skyr. I’ve heard of it but haven’t tried it yet so next time I see it I’ll definitely get some to try. Thank you so much for sharing with #CookOnceEatTwice!
It’s a pleasure, Corina, and thank you for visiting! Do try Skyr, it’s soo good!