Butternut Squash Cincinnati-Style Chili

Butternut Squash Cincinnati-Style Chili
Makes 8
Prep 20 m
Bake 30 m
Cook 26 m



  1. 1 of 4 Heat oven to 400 degrees F. Place squash in a large rimmed baking pan and toss with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Bake at 400 degrees F. for 30 minutes. Set aside.
  2. 2 of 4 In a large pot, heat remaining tablespoon oil over medium-high heat. Add onions, peppers and garlic. Cook 8 minutes, stirring occasionally. Add tomatoes, chili powder, cinnamon, sugar, allspice and remaining 1/2 teaspoon salt. Simmer 15 minutes over medium-low heat, with lid ajar. Stir occasionally.
  3. 3 of 4 Stir in cooked squash and beans. Simmer 5 minutes.
  4. 4 of 4 Serve chili over cooked spaghetti. Scatter cheese, oyster crackers and scallions over the top.
Nutrition Information for Butternut Squash Cincinnati-Style Chili
Servings Per Recipe: 8
Per Serving: 9 g Fat, total, 3 mg chol., 2 g sat. fat, 18 g fiber, 542 mg sodium, 456 kcal cal., 20 g pro., 79 g carb.