COZY WINTER BUTTERNUT SQUASH CHILI
I am finally back this year and boy it feels like January took forever. We experienced our first snow storm and we were “snowed” in for about a week and a half. I am thankful we were not in the camper and even more grateful that now I have my cottage kitchen that I can cook in.
There is nothing I love more in the winter than a nice warm and cozy meal at the end of a cold day. And today I am sharing a dish that is rich and warm and savory and just a perfect blend to bring a family together at the end of the day.
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This is also a one pot meal which makes it even better. For this I will be using dutch oven. My parents gifted me this one for our cottage and I just love using it regularly.
I have always struggled with not letting my dutch ovens chip at the rim and I recently found these lid lifters that protect the lid from the pot, especially when storing and stacking other pots on top and these are just a game changer.
You can watch the video to this recipe at the end of this blog post.
For this chili I will be using pork sausage. We get our sausage from a local farm and this sausage has such great flavor and seasonings that it brings a lot to this dish without needing to add much herbs. I start by sautéing it in the pot.
Next I chop a medium yellow onion.
I minced 8 garlic cloves (Yes 8, especially if they are small. You can use less if you want.)
For this I also use 4 carrots chopped into half inch coins.
Once everything is chopped up, the sausage is fully cooked and I then add the onion and garlic. I sauté it for 4-5 minutes.
Then I add in the celery and carrots and 1 tsp of thyme, then I let them sauté for another 10 minutes.
Next I add one can of clean and drained white northern beans.
Afterwards, I add 3/4 of a cup of half and half. And then I make sure to season with salt and pepper to taste at this point.
Finally I add about 4 handfuls of baby spinach.
I let it cook for about another 10-15 minutes to let the flavors combine.
Finally it’s time to serve and enjoy. I personally like to enjoy this with my homemade buttermilk biscuits.
The sausage adds this sweet & savory heat, the vegetables bring depth and the butternut squash adds a sweet soft texture. It’s a perfect blend of flavors and it’s so warm.
You can always substitute the pork sausage with another type of meat, but at that point I would add more seasonings since ground beef, deer or even turkey aren’t usually seasoned liked pork sausage is. I guess you can even use an Italian sausage as well for this, but it will give it a little bit of a different flavor.
Our family really enjoys this and I hope yours does too.
Butternut Squash and Pork Sausage Chili
- Dutch Oven
- 1 lb Pork Sausage (could always be substituted with other meat, you will just need additional seasonings)
- 1 Medium Yellow Onion
- 8 Cloves of Garlic
- 4 Carrots
- 4 Stalks of Celery
- 1 Butternut Squash
- 1 Tsp Thyme
- Salt & Pepper to taste
- 6 cups Water
- 1 Cube of Chicken Bullion
- 3/4 cup Half and Half
- 1 Can of White Northern Beans
- Saute Pork Sausage on Medium Heat
- Chop up all Vegetables while Pork Sausage is cooking
- Put in chopped Onion and minced Garlic and sauté for 5 minutes
- Add Celery and Carrots and Thyme and sauté for 5-10 minutes
- Next ,add drained and rinsed White Beans and Butternut Squash
- Pour 6 cups of water and 1 Chicken Bullion
- Add Salt and Pepper to taste and let simmer for about 20-25 minutes
- Then add 3/4 of a cup of Half and Half
- Finally add 4 handfuls of Baby Spinach
- Let simmer for about another 10-15 minutes to let flavors blend together
- Finally serve and enjoy!
Enjoy the video of this chili along with a homemade buttermilk biscuit recipe below:
Share this with anyone who might enjoy!
Until then.. adios!