Roasted Butternut Squash and Turkey Chili

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It’s almost Oscar time and at our house that’s always a big night. Both my husband and I were film majors at college and we take our movie watching very seriously. We are the ones who always stay in the theater to watch all the credits to pick out any former classmates and see who is really working behind the scenes. We adore movies and watching them together is one of our most favorite things to do. We often go to an Oscar party (last year I was the big winner) and I always make sure I have some kind of healthy and delicious comfort food ready to go so that we don’t have to interrupt the show when it’s time for dinner. Chili is a crowd favorite and this Roasted Butternut Squash and Turkey Chili checks all the boxes.

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I have a huge crush on all winter squashes but especially butternut squash because it’s full of things like fiber and Vitamin A and it’s a great way to add some sweetness into your diet without using processed sugar. Cubing and roasting the squash before adding it to the chili adds an extra depth of flavor. Make sure that the pieces are about the same size, to cook evenly. If you use a slightly larger butternut squash, cube and roast the whole thing; leftover roasted squash is delicious in salads and quinoa dishes! And did you know that you can scoop out the seeds of all winter squashes and toast them as a snack, just like you can with pumpkin seeds at Halloween? Toasted butternut squash seeds are so good!

I developed this chili recipe for Wild Harvest as part of my current partnership with them. I used their Organic Diced Tomatoes, a can of their Organic Tomato Sauce, and several of their organic spices. One of the things I love about Wild Harvest is that using their products as part of a better-for-you and budget-friendly lifestyle is really a no brainer. They have over 700 products all free from over 140 undesirable ingredients that you just don’t want in your food. Plus nearly 70% of all their products are certified USDA organic. In Seattle you can get Wild Harvest products at Metropolitan Markets and New Seasons Markets. You can also use their store locator to see where you can find their products in your area.

I like this chili topped with the toasted squash seeds (or toasted pumpkin seeds if your squash seeds don’t last ’til dinner time!), chopped parsley, cilantro or micro greens for an extra nutritional punch.

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Roasted Butternut Squash and Turkey Chili


  • 3 cups butternut squash, peeled and diced

  • 4 tablespoons avocado or olive oil, divided

  • 1 medium to large onion, diced

  • 1 large carrot, peeled and diced

  • 2 large stalks celery, diced

  • 2 cloves garlic, minced

  • 2 tablespoons Wild Harvest® Organic Chili Powder

  • 1 tablespoon Wild Harvest Organic Ground Cumin

  • 2 teaspoons Wild Harvest Organic Oregano

  • 1 teaspoon Wild Harvest Organic Coriander

  • 1/2 teaspoon smoked paprika (you can use regular but smoked makes it earthy and delicious)

  • 1/4-1/2 teaspoon Wild Harvest Organic Ground Cayenne Pepper (depending on how hot you like it)

  • 1 teaspoon salt

  • Black pepper to taste

  • 2 lbs ground turkey (I used a combo of light and dark meat)

  • 1 14oz can Wild Harvest Organic Diced Tomatoes

  • 1 15 oz can Wild Harvest Organic Tomato Sauce

  • 2 cups Wild Harvest Organic Fat Free Chicken Stock 

  • Toasted squash or pumpkin seeds and sliced avocado (for topping)

  • Chopped parsley, cilantro or micro greens to garnish (optional)


  1. Preheat oven to 400 degrees. 

  2. Peel and seed 1 medium to large butternut squash and cut into cubes that are roughly 1” in size.

  3. Toss the cubed squash in 2 tablespoons of the avocado or olive oil and a generous sprinkle of sea salt and roast for 30 minutes on a parchment-covered baking sheet. When done, set aside.

  4. While the squash is roasting, dice the onion, carrot and celery and set aside. 

  5. Combine the spices in a small bowl and set aside.

  6. Heat the remaining oil in a large Dutch oven or heavy pot with a lid over medium heat. When it’s hot, add the onion and sauté for about 5 minutes or until translucent.

  7. Add the carrot and celery, stir well, turn the heat to low and cover the pot with the lid for 5 minutes to sweat/steam the carrots and celery. 

  8. Remove the lid, turn the heat back to medium and add the minced garlic. Cook for about a minute and then add the spices and the ground turkey, stirring well to combine. Cook for about 10 minutes or until the turkey is no longer pink.

  9. Stir in the tomatoes, tomatoes sauce, roasted butternut squash and the chicken stock, stirring well to combine.

  10. Bring to a boil over medium heat and then turn heat to low. Cook for about an 1 hour or until most of the broth has evaporated, stirring occasionally. You don’t want the consistency to be too soupy!

  11. Top with toasted squash seeds and optional chopped herbs or micro greens and enjoy.

Recipe BoxLisa LevineComment