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    Home » Recipes » Vegetarian/Vegan Meals

    Roasted Butternut Squash Chilli

    January 25, 2017 By Monika Last Updated February 3, 2022 16 Comments

    Jump to Recipe

    This roasted butternut squash chilli is a delicious winter warmer, full of flavour and texture, great for sharing.  Easy to make, nutritious and ready in under 45 minutes.  

    Chunky butternut squash chilli with vegetables in white bowl.

    This roasted butternut squash chilli is bursting with flavour, satisfying and nutritious - the perfect healthy comfort food.  It doesn't need to cook for very long which makes it 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. Perfect to pair with the tangy tomato sauce. 

    Butternut squash chilli ingredients and substitutions

    Butternut squash chili ingredients in individual dishes.
    Butternut squash chilli ingredients.
    • Butternut squash.
    • Red kidney beans: reserve half the bean water. Alternatively use a splash of water.
    • Onion: use any.
    • Garlic.
    • Peppers: use any colour.
    • Celery stalk.
    • Tomatoes: any canned tomatoes will work.
    • Tomato puree: intensifies the flavour.
    • Spices.
    • Stock: I recommend vegan beef stock. Alternatively use vegetarian stock or approx. half of teaspoon of fine sea salt (or to taste).
    • Olive oil.
    • Cilantro/fresh coriander: add before serving.

    How to prepare the butternut squash

    1.Cut the butternut squash in half along its width, then cut off the ends and place the squash on a chopping board. Remove the skin by slicing downwards all the way around the vegetable. 

    Halved butternut squash partly peeled on top of cutting board with knife.

    2. Cube the butternut squash and discard the seeds. Your squash are now ready for roasting.

    Peeled and cubed butternut squash on top of cutting board with knife.

    Step-by-step recipe instructions

    1.Spread the butternut squash cubes in a single layer on top of a large baking sheet, season, drizzle with a little oil and roast in a preheated oven at 400 F/200 C until tender and lightly browned (approx. 35-40 minutes).

    Butternut squash cubes on top of oven tray lined with parchment paper.

    2. In the meantime prepare the chili.  Start by frying the onion, garlic, celery, allspice berries and bay leaf with a little oil for a few minutes until softened.  

    Chopped onions and celery in large pot with spoon.

    3. Add the beans (plus half the bean water) and mash some of them to create a thick sauce.

    Kidney beans and chopped onions in large pot with potato masher.

    4. Add the spices, crumbled stock, tomatoes and peppers, cover and bring to the boil, then simmer for 20 minutes, stirring occasionally.

    Chopped red pepper, tomatoes and spices in large pot with spoon.

    5. Remove from the heat and add the roasted squash and cilantro.

    Cubed squash, herbs and tomato sauce in large pot with spoon.

    6. Give a gentle stir, adjust the seasoning if needed and serve.

    Squash, tomato chili with herbs in large pot with spoon.

    What to serve with butternut squash chilli

    I like this vegetarian butternut squash chilli with chopped avocado and lemon zest (highly recommended!), with either rice or quinoa, tacos, pita bread, or simply on its own. 

    Do I have to roast the butternut squash

    No, you don't, but for me the final result is not as good. Stewing the butternut squash along with the other ingredients does not bring out all the delicious flavour this vegetable has to offer. So for best results I recommend roasting the butternut squash separately first.

    Top tips and FAQ

    • Roast the butternut squash separately and add into the chili after it's been cooked. (If you roast the squash as well as cook it in the chili it might get a little too soft and won't be as tasty).
    • To save time I recommend cooking the chili while the butternut squash is in the oven.
    • I recommend partly mashing the beans for a thicker sauce (though this is optional).
    • Adjust the amount of chili powder to suit your taste. I used a moderate amount for a mild chili.
    • Refrigerate leftovers for up to 3 days. This chilli tastes even better the next day!
    • Freeze for up to 3 months.

    You might also like

    • Mediterranean Butternut Squash Casserole (Vegan)
    • Pasta with Chunky Roasted Butternut Squash  
    • Stuffed Butternut Squash with Quinoa and Mushrooms
    • Simple Butternut Squash Lentil Soup

    Check out also these other vegetarian meal ideas!

    Top down view of vegetarian butternut squash chili with slices of avocado and dollop of yogurt in white bowl, with fork on top of green cloth to right and lemon to left.

    Keep in touch!

    If you make this vegetarian butternut squash chili recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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    Recipe

    Chunky butternut squash chilli with vegetables in white bowl.

    Roasted Butternut Squash Chili

    This roasted butternut squash chilli is a delicious winter warmer, full of flavour and texture, great for sharing.  Easy to make, nutritious and ready in under 45 minutes.  
    No ratings yet
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: dairy free, Low fat, vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 servings
    Calories: 269kcal
    Author: Monika Dabrowski

    Equipment

    • Large baking sheet
    • Large pot

    Ingredients

    • 1.1 pounds (500 g) butternut squash peeled, cubed
    • 1½ 14.11oz cans (600 g) kidney beans reserve ½ bean water
    • 1 onion finely chopped
    • 3 garlic cloves finely chopped
    • 1 small celery stalk finely chopped
    • 1 bay leaf
    • 2 allspice berries or ¼ teaspoon ground allspice
    • 1 red bell pepper deseeded, roughly chopped
    • 1 green bell pepper deseeded, roughly chopped
    • 1x14.11oz can (400 g) chopped tomatoes
    • 3 tablespoons tomato puree
    • 1 teaspoon chili powder, cumin, smoked/sweet paprika, ground coriander each
    • 1 vegan beef or vegetarian stock cube crumbled, or ⅔ tsp fine sea salt
    • 1 tablespoon olive oil plus a little for coating the squash
    • 4-5 tablespoons cilantro/fresh coriander 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 large baking tray, season, drizzle with a little oil and bake for 35-40 minutes (or until tender and lightly browned). In the meantime make the chili.
    • In a large pot heat up the oil, add the bay leaf, allspice berries, garlic, onion and celery and fry over a medium heat for 3-4 minutes stirring often.
    • 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 puree, crumbled stock, spices, stir, cover and bring to the boil, then simmer for about 20 minutes.
    • Remove from the heat, stir in the butternut squash (it should be ready by now) 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. (If you roast the squash as well as cook it in the chili it might get a little too soft and won't be as tasty).
    • Cook the chili while the butternut squash is in the oven.
    • I recommend partly mashing the beans for a thicker sauce (though this is optional).
    • 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 taco/pita bread, or simply on its own. 
    • Refrigerate leftovers for up to 3 days. This chilli tastes even better the next day!
    • Freeze individual portions in airtight containers for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 269kcal | Carbohydrates: 41g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 1012mg | Fiber: 11g | Sugar: 7g | Vitamin A: 9771IU | Vitamin C: 70mg | Calcium: 100mg | Iron: 5mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    1. CS says

      November 04, 2021 at 5:01 pm

      How many cans of kidney beans does this recipe call for?
      Conversion I look up would be 10 cups canned beans-- is that correct?

      Reply
      • Monika says

        November 05, 2021 at 2:36 pm

        It's approx. 1 and 1/2 (1.5) cups of cooked kidney beans. In the UK canned beans usually come in 400g cans (net weight) so I used 1.5 cans in this recipe. Sorry if this wasn't clear. I've now made an adjustment in the recipe. Thanks for asking this question!

        Reply
    2. eatsleeds says

      January 31, 2017 at 7:59 am

      Ooh, yum! I love a good chilli - so warming in the winter 🙂

      Reply
      • Monika says

        January 31, 2017 at 8:05 am

        Thanks! One of the best comfort foods out there:)

        Reply
    3. Monika says

      January 30, 2017 at 4:23 pm

      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:)

      Reply
    4. Le Coin de Mel says

      January 30, 2017 at 12:58 pm

      I love chilli, roasted butternut squash and avocado: I must try your recipe! Adding it to my 'try this' board on Pinterest right now 🙂

      Reply
      • Monika says

        January 30, 2017 at 4:33 pm

        Thanks Mel! Hope it turns out ok for you if you do decide to make it:)

        Reply
    5. Midgie says

      January 29, 2017 at 2:48 pm

      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!

      Reply
      • Monika says

        January 29, 2017 at 3:19 pm

        Thanks! Do let me know how it turned out if you decide to make it:)

        Reply
    6. Monika says

      January 28, 2017 at 8:17 am

      Thank you Julie! I am sure you'll like Skyr:)

      Reply
    7. Monika says

      January 27, 2017 at 6:42 pm

      Thanks Kirsty! I am the same, always looking for new ways to cook it.

      Reply
    8. Monika says

      January 27, 2017 at 3:28 pm

      Thanks Eb! You can get Skyr in Lidl (best price) and the big supermarkets too.

      Reply
    9. Monika says

      January 27, 2017 at 3:26 pm

      So glad you like the recipe Mandy! Do try Skyr, I am sure you'll like it:)

      Reply
    10. Louise Fairweather says

      January 26, 2017 at 8:22 pm

      I have just started eating butternut squash and I love it. This looks yummy!

      Reply
      • Monika says

        January 26, 2017 at 8:30 pm

        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:)

        Reply
    11. Monika says

      January 26, 2017 at 12:35 pm

      It's a pleasure, Corina, and thank you for visiting! Do try Skyr, it's soo good!

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about 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 and delicious, perfect for everyday cooking.

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