Hello everybody, welcome to our recipe page. Today I will show you a way to make a special dish, Roasted butternut squash chilli. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Roasted butternut squash chilli Recipe. This is a roasted butternut squash, roasted garlic & chilli. A butternut squash recipe that is a "drop and heat" recipe.
You can cook Roasted butternut squash chilli using 16 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Roasted butternut squash chilli
- You need 2 of peppers.
- Make ready 2 of large sweet potatoes.
- Prepare 1 of large onion.
- Make ready 1/2 of lemon.
- You need 1 tin of mixed beans.
- It’s 1 tin of chickpeas.
- It’s 1 tin of chopped tomatoes.
- You need of Pita bread.
- Prepare 3 teaspoons of chilli powder.
- Take 2 teaspoons of cumin.
- Take 2 teaspoons of paprika.
- Take 1 teaspoon of cinnamon.
- Make ready 1/4 teaspoon of salt.
- Take 1/4 teaspoon of pepper.
- Make ready 1/2 teaspoons of oregano.
- Prepare 1 clove of garlic.
As delicious as it is pretty, it's full I'm thinking this Roasted Butternut Squash Vegetarian Chili is a perfect comfort food for a weekend night with friends, family, and a.This BEST roasted butternut squash recipe – easy to make with either diced or halved Chipotle (or chili) powder + ground cumin.Ground cinnamon + brown sugar Roasting the squash adds delicious extra flavor to my favorite butternut squash soup recipe.Hearty vegetarian chili made with butternut squash and black beans.
Roasted butternut squash chilli instructions
- Peel, chop and part boil 2 large sweet potatoes..
- Then add the chopped onion and crushed garlic to a frying pan on medium heat, with a dash of olive oil. When it starts to brown add the chopped peppers.
- When the onions and peppers are cooked, add the tin of mixed beans and chickpeas and give it a good stir. Then mix all the spices listed above in a cup and add this to the pan whilst leaving little bit left in the cup to use later on. Stir again..
- Add the tin of chopped tomatoes and stir again. Fill up the empty tin half way with water and add to the pan. Stir again. Allow it to simmer and become thicker..
- Once the sweet potato is part boiled, drain and place on a baking tray. Pour a thin layer of vegetable oil over the potato and mix gently, so that the oil is covering all the chunks. Then using the left over spices in the cup, sprinkle this all over the chunks and mix gently..
- Place the tray into the oven for 30 minutes at 180 degrees. Or cook until roasted. Don’t forget to turn the chunks over half way. Keep checking on the chilli mix and turn up the heat if needed to make it thicker. Once thicker, squeeze in the lemon juice and stir..
- When the sweet potato is roasted and the chilli tastes good to go, serve on a plate together with rice/pita or both! Add a dash of Greek yogurt if you can’t handle the heat 😋.
Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering.Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe.Roasted Butternut Squash Chili is the perfect vegetarian, one-pot meal for cooler weather.
This butternut squash and black bean chili is just right for fall weather and football games.It strikes that balance between spicy and sweet that I love in Mexican food, like a good mole sauce.Add some punchy Spanish flavours to your Sunday roast - plus try Sara's ideas for using up the leftovers throughout the week, from BBC Good Food.Toss the onion wedges with the sage, squash, potatoes, chillies, chorizo and garlic.Add the oil, season well, and mix again.
