Turkey and Butternut Squash Chili

Instructions

1
Cook Within: Keep pan at medium heat when cooking butternut and onions so they don’t burn before they Butternut squash’s most popular variety, the Waltham Butternut, may have been developed at the Waltham Experiment Station. It also may have been invented by Charles Leggett, who lived near the station and whose widow claims brought the squash to them. We can’t judge the veracity of these competing claims, but we like Leggett’s widow’s quote that the squash was named butternut because it was “smooth as butter, sweet as a nut.”
2
Prepare the Ingredients: Stem and mince cilantro. Halve and peel onion. Cut halves into ¼” dice. Core Roma tomato and cut into
3
Add crushed tomato, honey, and 1 ¼ cup water to: pan. Bring to a boil, reduce to a simmer, and cook until thickened, 10-12 minutes.
4
Heat a large non-stick pan over medium heat. Add: 2 tsp. olive oil, butternut squash, and ¾ the onions (reserve remaining for garnish) to hot pan and cook, stirring occasionally, until squash is browned and begins to soften, 5-7 minutes.
5
Finish the Chili: Taste chili, and add remaining chili powder and a pinch of salt if desired. Cook, stirring often, to incorporate additional seasonings, 1-2 minutes.
6
Cook the Turkey: Add turkey, half the chili powder, ¼ tsp. salt, and a pinch of pepper to pan and cook, stirring and breaking up turkey, until no pink remains, 5-7
7
Plate the Dish: Ladle chili into a bowl and top with cheese, remaining red onion (to taste), tomato, sour cream, used twice. ¾ is cooked with butternut squash and remaining Ƀ Red onion brings a nice kick to chili, but use to taste when topping chili to keep the elements balanced. a smoky, slightly spicy flavor to chili. Start with half, taste, and add more if desired. the recipe before you start–we promise it will be time

Ingredients

Instructions