This chili stuffed butternut squash turns roasted squash into a hearty vegetarian dinner. The round bottoms of the squash become edible bowls, while the remaining squash is diced and simmered with white beans, kidney beans, tomatoes, bell pepper, carrot, garlic, cumin, and a touch of cinnamon to make the chili filling. Finish with fresh cilantro and sour cream for an easy fall meal.
Looking for more seasonal ideas? Explore our roasted butternut squash recipes.
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Why this stuffed butternut squash works
Using the squash itself as the serving bowl makes this recipe especially good for fall dinners. The bean chili adds protein and heartiness, while cumin, chili, and a small amount of cinnamon complement the naturally sweet roasted squash!
Tips for Chili Stuffed Butternut Squash
- Choose butternut squashes that are similar in size so the bowls roast at roughly the same rate. Squash with wide, rounded bases work especially well for stuffing.
- Dice the squash necks fairly small, so they become tender while the chili simmers.
- Let the chili reduce until fairly thick before filling the squash bowls; a watery filling is harder to serve.
- For extra crunch, finish with toasted pumpkin seeds.
Photo credit: © Eatwell101.com
Ingredients list for the Chili Stuffed Butternut Squash
- 2 medium butternut squashes, preferably similar in size
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 red bell pepper, seeded and diced
- 1 vegetable bouillon cube
- 1 carrot, diced
- 1 red chili, seeded and finely sliced
- 3 garlic cloves, thinly sliced
- 1 small can (200 g) white beans, rinsed and drained
- 1 small can (200 g) kidney beans, rinsed and drained
- 1 small can (200 g) chopped tomatoes
- Salt and freshly ground black pepper
- Fresh cilantro, for serving
- 1/4 cup (60 ml) sour cream, for serving (optional)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat the oven to 375°F (190°C).
2. Cut each butternut squash crosswise where the narrow neck meets the rounded base. Scoop the seeds from the two rounded bottoms to create bowls. Drizzle with olive oil, season with salt and pepper, wrap in foil, and roast for 20–30 minutes, depending on size, until tender.
3. Meanwhile, peel the two squash necks and cut them into small cubes. Heat the remaining olive oil in a large skillet and cook the onion over medium heat until softened. Add the diced squash, cumin, and cinnamon, season with salt and pepper, and cook for 2–3 minutes.
4. Add the bell pepper, carrot, garlic, white beans, kidney beans, tomatoes, vegetable bouillon, and chili. Simmer for about 25 minutes, until the vegetables are tender and the chili has thickened. Add a splash of water if needed.
5. Spoon the vegetable chili into the roasted squash bowls. Finish with sour cream and fresh cilantro, if desired, and serve warm. Enjoy!
Photo credit: © Eatwell101.com
More butternut squash recipes you might like
- Butternut Lentil Stew
- Roasted Butternut Squash with Garlic Butter Parmesan
- Garlic Butter Roasted Butternut Squash
- Creamy Four Cheese Spinach Butternut Squash
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Chili Stuffed Butternut Squash
This chili stuffed butternut squash combines roasted squash with a hearty vegetarian chili made with beans, tomatoes, peppers, carrots, garlic, and warm spices.
Ingredients
- 2 medium butternut squashes, preferably similar in size
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 red bell pepper, seeded and diced
- 1 vegetable bouillon cube
- 1 carrot, diced
- 1 red chili, seeded and finely sliced
- 3 garlic cloves, thinly sliced
- 1 small can (200 g) white beans, rinsed and drained
- 1 small can (200 g) kidney beans, rinsed and drained
- 1 small can (200 g) chopped tomatoes
- Salt and freshly ground black pepper
- Fresh cilantro, for serving
- 1/4 cup (60 ml) sour cream, for serving (optional)
Instructions
- 1. Preheat the oven to 375°F (190°C).
- 2. Cut each butternut squash crosswise where the narrow neck meets the rounded base. Scoop the seeds from the two rounded bottoms to create bowls. Drizzle with olive oil, season with salt and pepper, wrap in foil, and roast for 20–30 minutes, depending on size, until tender.
- 3. Meanwhile, peel the two squash necks and cut them into small cubes. Heat the remaining olive oil in a large skillet and cook the onion over medium heat until softened. Add the diced squash, cumin, and cinnamon, season with salt and pepper, and cook for 2–3 minutes.
- 4. Add the bell pepper, carrot, garlic, white beans, kidney beans, tomatoes, vegetable bouillon, and chili. Simmer for about 25 minutes, until the vegetables are tender and the chili has thickened. Add a splash of water if needed.
- 5. Spoon the vegetable chili into the roasted squash bowls. Finish with sour cream and fresh cilantro, if desired, and serve warm. Enjoy!
Recipe Notes
- I always try to get my hands on butternuts that are similar in size and shape so they bake evenly. Look for butternuts with wide, round bottoms—they make the best “bowls” for stuffing!
- A good sprinkle of toasted pumpkin seeds will do wonders.
Nutrition
Nutrition information for this recipe.
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