Soup

Roasted Butternut Squash and Turkey Chili with White Beans and Sage is for Soup.

Roasted Butternut Squash and Turkey Chili with White Beans and Sage takes 20 minutes to prepare.

Roasted Butternut Squash and Turkey Chili with White Beans and Sage takes 40 minutes to cook.

Roasted Butternut Squash and Turkey Chili with White Beans and Sage makes 8 servings.

The ingredients for Roasted Butternut Squash and Turkey Chili with White Beans and Sage are:

4 cups butternut squash, bite size dice
salt and pepper
2 tablespoons olive oil
1 pound ground turkey
1 medium onion, chopped
3 cloves garlic, pressed
1/2 cup white wine
2 cans white beans, rinsed and drained, I like great northern variety
4 cups chicken stock (32 ounces)
3 pasilla peppers, roasted, seeded and sliced into 1/4? ribbons
1/2 cup fresh sage leaves, cut into ribbons with scissors or diced
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon white pepper

Here is how you make Roasted Butternut Squash and Turkey Chili with White Beans and Sage:

Heat oven to 400 degrees. Place butternut squash on a baking sheet and coat with 1 tablesppon of olive oil and season with salt and pepper. Bake for 20 minutes or until soft and browned lightly. Remove from oven and set aside.Heat olive oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic and cumin, season with salt and pepper and cook for 2 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.Add beans, stock, roasted pasilla peppers and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more. Serve and slurp.Serving Size: Serves 8Number of Servings: 8Recipe submitted by SparkPeople user MAGROODERS.

The nutritional information for Roasted Butternut Squash and Turkey Chili with White Beans and Sage is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 333.5

• Total Fat: 8.0 g
• Cholesterol: 39.6 mg
• Sodium: 567.9 mg
• Total Carbs: 44.2 g
• Dietary Fiber: 10.7 g
• Protein: 22.7 g