Roasted Butternut Squash and Turkey Chili with White Beans and Sage

4 cups butternut squash, bite size dice
salt and pepper
2 tablespoons olive oil
1 pound ground turkey
1 medium onion, chopped
3 cloves garlic, pressed
1/2 cup white wine
2 cans white beans, rinsed and drained, I like great northern variety
4 cups chicken stock (32 ounces)
3 pasilla peppers, roasted, seeded and sliced into 1/4” ribbons
1/2 cup fresh sage leaves, cut into ribbons with scissors or diced
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon white pepper

Squash roasting may take 30 mins or longer!

Heat oven to 400 degrees. Place butternut squash on a baking sheet and coat with 1 tablesppon of olive oil and season with salt and pepper. Bake for 20 minutes or until soft and browned lightly. Remove from oven and set aside.

Heat olive oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic and cumin, season with salt and pepper and cook for 2 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.

Add beans, stock, roasted pasilla peppers and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more. Serve and slurp.



Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user MAGROODERS.