My farmers market full of butternut squash and ..... (414 views)

Here’s my new favorite...really enjoyed it...

BUTTERNUT SQUASH INSTANT POT CHILI
Prep Time 5 mins Cook Time 15 mins
Total Time 20 mins

Enjoy this hearty, healthy, and EASY butternut squash Instant Pot chili -- ready in less than 30 Servings: 6
Author: Lacey Baier
www.asweetpeachef.com/butternut-squash-instant-pot-chili/

INGREDIENTS
1 tbsp olive oil
1 red onion, diced
2 garlic cloves finely chopped
1/2 small jalapeno, chopped (seeds removed)
1/2 tsp cumin
1/2 tsp paprika
1 tsp sea salt
1/2 tsp ground black pepper
1 15.5 oz. can black beans (no salt added)
2 large tomatoes, diced
1 cup vegetable broth
4 cups butternut squash, cubed
1 bay leaf
optional: lime wedge, fresh cilantro, avocado (for garnish)

INSTRUCTIONS
Press the "Saute" button on the Instant Pot and add the olive oil.
Once the oil is hot, add the red onion, garlic, jalapeno, sea salt, black pepper, paprika, and cumin. Cook until the onions are soft, around 3-4 minutes.
Stir in the black beans, diced tomatoes, and the broth.
Add butternut squash on top of the mixture; do not stir.
Close the Instant Pot lid and set valve to sealing. Press the "Manual" button and cook on high pressure for 6 minutes.
Let the pressure release naturally and then release the remaining pressure manually.
Remove and discard the bay leaf.
Serve the butternut squash chili topped with a lime wedge, fresh cilantro, and diced avocado.
Nutrition Facts
Butternut Squash Instant Pot Chili
Amount Per Serving (1 cup)
Calories 149 Calories from Fat 25
% Daily Value*
Total Fat 2.8g 4%
Saturated Fat 0.4g 2%
Sodium 425.2mg 18%
Total Carbohydrates 27.9g 9%
Dietary Fiber 8.9g 36%
Sugars 4.5g
Protein 8.9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

My Warm Butternut Squash Salad is on the menu at the end of this week to accompany some grilled salmon. If you click on the link, there's a picture in the blog post, but I'll share the recipe here to make it easy.

Warm Butternut Squash Salad
a Tummy Treasure original

Serving Size : 8

1 butternut squash — peeled, seeded and cut into cubes
2 teaspoons olive oil
salt and pepper — to taste
1 can black beans — drained and rinsed (15 oz. can)
1 bell pepper — seeded and diced
1/2 cup red onion — diced fine
1 jalapeno — seeded and finely diced
3 tablespoons fresh parsley — chopped
5 slices bacon — cooked and crumbled
Spicy Sweet Vinaigrette:
1/3 cup apple cider vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
1/4 cup fresh lemon juice — juice from 1 lemon
1 teaspoon lemon zest
1/3 cup olive oil
salt and pepper — to taste

Preheat the oven to 400ºF. Spray a baking sheet with cooking spray.

Place the cubed butternut squash on the baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper to taste. Mix it around a bit to evenly distribute the oil and seasonings

Bake in the oven for about 35 minutes, stirring the squash twice during baking, until the edges are golden brown and the squash is easily pierced with a fork.

Meanwhile, place the black beans in a microwave safe bowl and cook on high for three minutes, or until the beans are nice and hot. Prepare the vinaigrette by placing all the ingredients into a mason jar with a tight-sealing lid and shake vigorously for about 30 seconds.

Gently put the cooked squash in a large mixing bowl. Add the black beans, bell pepper, onion, jalapeno, parsley and 1/2 cup of the vinaigrette. Toss gently and season with a touch of salt and pepper if desired.

Transfer the salad to a serving bowl or platter. Top with bacon crumbles. Serve with extra dressing on the side.