Estimated read time: 3-4 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
BUTTERNUT SQUASH TURKEY CHILI
Serves: 8 to 12
2 tablespoons canola oil
1 pound Harmons All-Natural Ground Turkey
2 cups yellow onions, medium dice
2 tablespoons garlic, minced
1 tablespoon jalapeno, seeds removed, minced
1 cup total, pasilla and Anaheim peppers, roasted, peeled and diced
2 pounds butternut squash, peeled and cubed into ½ inch to ¾ inch pieces
2 boxes Pomi chopped tomatoes
1 tablespoons plus 1 teaspoon tomato paste
2 tablespoons chili powder
1 teaspoon cumin
2 teaspoons smoked paprika
1-14 ounce can pinto beans
3 teaspoons salt
1 teaspoon pepper
3 cups water or stock
Sour cream and chives to garnish
1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and toss half of the diced butternut squash with half of the oil and a touch of salt. Spread evenly on parchment and bake for approximately 25 to 30 minutes or until fork tender and very slightly browned.
2. Heat ½ of remaining canola oil in stock pot over medium heat. Brown ground turkey until all pink is removed. Remove from pan and reserve in small bowl.
3. Keeping heat on medium, add remaining oil then add onions and jalapenos. Sauté until softened and translucent, approximately 2 to 3 minutes. Next add garlic and cook just until fragrant, about 30 seconds.
4. Back to the pot add the browned turkey. Also add the roasted chopped peppers, other half of diced squash, diced tomatoes, tomato paste, chili powder, cumin, paprika, beans, salt, pepper and water.
5. Stir to blend and then raise heat to medium high. Bring chili to a gentle boil and then reduce heat to medium-low and simmer for 35 to 40 minutes or until butternut has softened.
6. Finally, stir roasted butternut into chili and serve garnished with sour cream and chives.
ROASTED BUTTERNUT MASH
Serves: 4 to 6
1 medium size butternut squash, approximately 2 pounds
3 tablespoons extra-virgin olive oil
½ cup granny smith apple, peeled and diced to ¼ inch pieces
1/3 cup shallots, minced
¼ teaspoon salt
¼ teaspoon white pepper
½ cup whole milk ricotta cheese
2 tablespoons Land o'Lakes light canola butter (Dietitian's Choice)
1. Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2. Split the butternut squash in half lengthwise and scrape out seeds using a large spoon.
3. Use half of the extra virgin olive oil to brush on the cut side of the butternut and season with ¼ teaspoon of salt. Place the butternut, cut side down, onto the parchment and place in oven. Roast for approximately 40 minutes or until butternut is fork tender. Remove from oven and allow to cool slightly, about 10 minutes, for easier handling.
4. In the meantime, heat remaining olive oil in sauté pan over medium-low heat. When oil is hot, add shallots and granny smith apples. Season with remaining salt and white pepper. Cook until softened, about 2 to 3 minutes. Remove from heat and place in a large bowl. Add ricotta cheese to bowl and mix well with shallots and apples.
5. Scoop the butternut squash from its skin and place in same large bowl. Add butter and then using a potato masher, mash all ingredients together.
6. Taste for salt and pepper and adjust seasoning as necessary.
*You may also mix all ingredients in a stand mixer fitted with a paddle attachment for a smoother, less rustic mash.
*If mash seems slightly thick to taste, simply add a touch of milk to mixture to thin.
