Spicy Squash Chili


No, this is not your average Superbowl chili recipe. Nevertheless it was a big hit and will definitely be on my “make-this-again” list.

Spicy Squash Chili
Serves 4


  • 1 small butternut squash (via Holbrook Farm Market)
  • 1 large onion, chopped 
  • 1 garlic clove, minced 
  • 1 chocolate habanero pepper, minced (homegrown)
  • 2 cups black beans, cooked
  • 1/2 teaspoon dried oregano (homegrown)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3/4 cup dark beer
  • 1/2 cup water
  • 4 Tablespoons olive oil
  • Salt and pepper, to taste
  • Optional: Shredded smoked cheddar cheese (via Holbrook Farm Market)


  1. Preheat oven to 400 degree Fahrenheit.
  2. Peel, seed and dice the butternut squash.
  3. Toss the diced squash with 2 tablespoons of the olive oil and a pinch of salt.
  4. Place it on a rimmed baking sheet and put into the oven for about 20-30 minutes, until the flesh is fork-tender.
  5. When it’s fork-tender, let it cool slightly, then mash with a potato masher. Set aside.
  6. Heat two tablespoons of olive oil in a saucepan over medium heat.
  7. Add the chopped onion and saute until softened.
  8. Add the garlic, ground cumin and ground coriander.
  9. Stir frequently until the garlic becomes lightly golden and the spices become really fragrant.
  10. Add the beer and let it reduce by half.
  11. Then stir in the mashed squash, hot pepper, beans, oregano and water. Season with salt and pepper to taste.
  12. Bring it all up to a simmer and let it cook until it reaches your desired consistency.
  13. Top each serving with some shredded cheddar.
The mashed squash creates a wonderful creaminess and thickness. It’s perfect for scooping up with tortilla chips. You don’t necessarily have to roast the squash, but I found that by doing so it brings out a subtle sweetness which pairs nicely with the spicy habanero. 

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