This gluten free Easy Vegetarian Roasted Butternut Squash Chili is a delicious winter warmer, great as a weekend or weeknight dinner idea. It is low in fat and ready in under 45 minutes.
Roasted butternut squash chili
This butternut squash chili is a true winter warmer – spicy, hearty 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 chilli really brings out all the sweet honey notes in this delicious vegetable. Which offsets the sharp flavour of the tomato sauce. This aromatic chili with butternut squash is a combination of spicy, sweet and sour flavours, which work together really well.
To prepare the butternut squash cut it into cubes, spread in a single layer on a large baking sheet, season, drizzle with a little oil and roast in a preheated oven until tender and lightly browned. Stir in the chili towards the end of cooking.
HEALTHY GLUTEN FREE CHILI RECIPE
This easy roasted butternut squash chili recipe is gluten free and can also be enjoyed vegan. It is gluten free simply because I haven’t used any flour to thicken the sauce. Instead I mashed up the kidney beans a little (using a potato masher), which produced a nice thick sauce so the flour wasn’t needed. (See Instructions below). The recipe is vegan unless you serve it with yogurt, sour cream or Skyr.
What is Skyr?
Well, if you live in Iceland you are probably very familiar with Skyr, but here in the UK it is quite a new product. (Unless I’ve not been paying proper attention and only noticed it a few months ago). But it’s available absolutely everywhere.
According to various online sources I’ve consulted Skyr is a cultured dairy product which has been made in Iceland for hundreds of years (Iceland’s best kept secret?). It is fat free (or very low-fat), full of protein and calcium, and made with reduced sugar. I read all this on the package in the shop, got excited and bought it immediately. Well, when I tasted it at home I got super excited because it tasted great and had a wonderfully rich and creamy texture (with 0 fat!). A bit like Greek yogurt, thick and creamy, but without the fat. A bit like quark, too, but not as acidic. Better. I use it all the time now!
Serve this vegetarian roasted butternut squash chili with chopped avocado and lemon zest (highly recommended!), with rice, quinoa or pita bread, or simply on its own. Adjust the amount of the chilli powder to suit your taste. It tastes even better the next day so make a big batch to enjoy later!
As always, I’d love to know your opinions, so if you make this recipe do get in touch:)
More butternut squash recipes
If you are looking for more easy butternut squash recipes check out this Mediterranean Butternut Squash Casserole Recipe (Vegan). It’s a fuss free one pot dish equally delicious as a healthy family dinner or party food idea. Another easy meal idea you might like is this Butternut Squash Pasta with Arugula recipe. Check out also this Quinoa Stuffed Butternut Squash with Chestnuts, which makes a fantastic festive centrepiece.
This Easy Vegetarian Butternut Squash Chilli is a healthy and quick weeknight dinner idea. It is low in fat, can be enjoyed vegan and ready in under 45 minutes.
- 600 g butternut squash peeled, cubed
- 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
- 1 tin kidney beans drained, rinsed
- 1 and 1/2 tin chopped tomatoes
- 1 teaspoon each: fine sea salt cumin, smoked paprika
- 1/2 teaspoon each: chili powder and allspice powder
- 3 tablespoons each: white wine and olive oil plus more oil for drizzling the squash
- 4-5 tablespoons cilantro, coriander finely chopped
- Serving suggestions: rice pita bread, chopped avocado, sour cream, yogurt, Skyr, coriander, lemon zest
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 30-35 minutes (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 2 minutes stirring often. Add the wine and cook for further 2 minutes. Add the beans and using a potato masher mash them up a little (leave some beans whole - you can omit this step if you like, I like my chilli quite thick). Add the peppers, tomatoes, all the spices, stir, cover and simmer for about 20 minutes.
Remove from the heat, stir in the butternut squash and cilantro. Adjust the seasoning as necessary and serve.
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Here you will find more easy meal recipe ideas all in one place. Or you can browse the different categories: chicken, turkey, fish and vegetarian/vegan. The categories also include gluten free and dairy free options.