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Roasted Butternut Squash Chili
with cauliflower rice

Active: 25 min Total: 40 min

Cauliflower 'rice' is a staple of the paleo diet. It seemed weird to me at first, but every so often, it's a fun alternative to rice. Again, if you don't think it's for you, just make a pot of rice (1/4 cup / serving). Otherwise, give it a try - you just might like it. Plus when you smother it in this chili, you won't even notice that you're eating a vegetable-based rice.

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Ingredients

Servings:
4
Metric
Butternut Squash Chili:
  • Butternut squash - 1 1/2 lbs, peeled & chopped into 1/2" cubes
  • Bacon - 6 slices, chopped
  • Garlic - 4 cloves, minced
  • Red onion - 1, diced
  • Green onions - 3 stalks, chopped
  • Olive oil - 2 Tbsp
  • Lean ground beef (or other ground meat) - 1 lb ((Use grassfed beef if possible))
  • Diced tomatoes (14 oz / 397 g can) - 1 can, drained
  • Cumin - 1 1/2 tsp
  • Paprika - 1 1/2 tsp
  • Chili powder or cayenne - to taste ((Add more for more heat))
  • Apple cider vinegar - 2 1/2 Tbsp
Cauliflower Rice:
  • Cauliflower - 1 head ((Florets chopped))
  • Butter, grassfed - 1 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Cauliflower - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. (Can be done up to 4 days ahead)
  2. Butternut squash / Bacon / Garlic / Red onion / Green onions - Prep as directed. Keep white and green parts of green onions separate. (Can be done up to 3 days before)
  3. Butternut squash - Toss with olive oil. Salt and pepper generously and roast for 20 to 30 minutes in a 400F (204C) degree oven. (Can be done up to 4 days ahead)
  4. Ground beef - Season with salt and pepper. (Can be done up to 1 day ahead)
  5. Tomatoes - Drain.

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Make

  1. Heat a Dutch oven over medium-high heat. Add in bacon pieces and saute until bacon's browned on the edges. Add in onions, garlic, and white parts of green onion and saute until softened, ~3 minutes. Next add in beef, breaking up into smaller pieces with a wooden spoon. Season to taste with salt and pepper.
  2. Add in cumin, paprika, chili powder, apple cider vinegar, and tomatoes. Stir to mix. Bring to a boil and then simmer for 10 to 12 minutes, letting flavors build and absorb.
  3. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter and season to taste with salt and pepper.
  4. Serve chili topped with butternut squash and chopped green onions. Spoon over your cauliflower rice.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (51)
Gluten-free (2)
Paleo (6)
Vegetarian (4)

30 reviews

Love this one. It’s a staple in the house

By: Matt
Posted: Jan 23, 2020
Diet: Original
0 Helpful

Remarkably tasty! As a squash hater, this may be the best possible use for squash. The chili has a lot of flavor for as fast as it is, and the spice level is easily adjustable. I was impressed.

By: Amanda
Posted: Oct 18, 2017
Diet: Original
0 Helpful

Great flavor and easy to throw together with prep done ahead

By: Erin
Posted: Jan 15, 2016
Diet: Original
0 Helpful

Lot of pans/pots to juggle but v tasty

By: Marisa
Posted: Jun 19, 2015
Diet: Paleo
0 Helpful

One of my top 5 fav cooksmarts recipe

By: Tracey
Posted: Feb 04, 2015
Diet: Paleo
0 Helpful

Loved this combination of spices with the sweet squash. We've had our fill of cauliflower squash lately, so I skipped the "rice" altogether and threw in a half head of chopped cabbage. Delicious

By: Aishah
Posted: Oct 31, 2014
Diet: Paleo
0 Helpful