Roasted Butternut Squash and Turkey Chili with White Beans and Sage

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 333.5
  • Total Fat: 8.0 g
  • Cholesterol: 39.6 mg
  • Sodium: 567.9 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 10.7 g
  • Protein: 22.7 g

View full nutritional breakdown of Roasted Butternut Squash and Turkey Chili with White Beans and Sage calories by ingredient

Number of Servings: 8


    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.

TAGS:  Poultry | Soup | Poultry Soup |