Smoky Roasted Butternut Squash Chili

Kristi Goode

Even though we’re in the middle of a heat wave… I wanted chili! I love it stuffed in potatoes or over roasted veggies. I had a whole, large butternut squash that I peeled, and chunked. Then I roasted it for 45 minutes in the oven at 400F. I love when they caramelize. In the meantime, in the Instant Pot, I sautéed 4 slices bacon until almost done. Then, I added diced onions & carrots, tomato paste, spices, 1 pound of ground sirloin, fire roasted tomatoes, tomato sauce, and finally the squash when it was done roasting. It cooked on low for 4 hours. It was so yummy! I served mine over riced cauliflower, while I served the rest over white steamed rice.

By: Kristi

Prep time: 45 minutes (includes roasting the squash)

Cook time: 4 hours

Total time: 4 hours and 45 minutes

Servings: 5

Cuisine: American


1 butternut squash (800 grams raw)

1 medium yellow onion, diced

3 large carrots, diced

8 cloves of garlic, minced