Storing Leftovers
Store leftover butternut squash chili in an airtight container in the refrigerator for up to five days. Reheat portions on the stovetop or microwave until heated through, stirring halfway through. Remember that leftovers should only be reheated once so only reheat the portion you plan to eat. Always use your best discretion with leftovers. This Butternut Squash Chili is the perfect vegetarian recipe. It is hearty, healthy, easy to make, and with all the flavor packed in, it’s hard to miss the meat. Whenever I talk about meatless chili, I ruffle a few feathers. So if you decide to call it soup, I won’t hold it against you. Either way, I encourage you to make it and love it. It is cozy, delicious, and sure to become a favorite.
Heat the olive oil. Use a large stockpot, everything will be added to this pot. Cook the vegetables. Add the butternut squash, onion, and garlic to the pot, along with all the seasonings. Cook until the squash is tender.Add the rest of the ingredients. Scrape any brown bits off of the bottom and bring the chili to a boil. Simmer the soup. Allow to simmer and taste. Add more salt and pepper as needed.
Peel the squash using a vegetable peeler or a sharp knife.Cut off the stem and about a quarter inch of the bottom. Cut the squash in half vertically. Use a spoon to scoop out the seeds and discard them.Dice the squash into one-inch pieces. Do your best to cut the cubes evenly so that they cook evenly.
Green or red onion finely dicedPickled JalapeñosShredded cheeseCorn chips
Freezing Chili
Freeze the chili all together or in portions to pull out for an easy lunch or dinner. Allow the chili to cool completely and put it in a freezer-safe container or bag leaving some room at the top for it to expand. Place in the freezer for up to three months. Thaw in the refrigerator overnight and reheat over low heat on the stovetop.
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