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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.


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


  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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  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.



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