Ingredients

The following ingredients have 5 Servings
  • 1 butternut squash (2-3 lb)
  • 1/2 tsp salt (divided)
  • 4 tsp olive oil (divided)
  • 1 large onion (diced)
  • 2 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 8 ounce can no salt added tomato sauce
  • 1/4 cup water
  • 15 ounce can red kidney beans (rinsed and drained)
  • 4 ounce Cabot Cheese ({I like Cabot Legacy Collection White Oak Cheddar Cheese})

Instruction

  • Peel and slice the butternut squash into fry-like shapes. Lay flat on a towel and sprinkle with 1/4 tsp salt. Let sit while the oven preheats.
  • Preheat oven to 400*F.
  • Pat the squash dry and toss with two teaspoons olive oil. Put the squash fries in a single layer on a baking sheet {you will likely use two baking sheets}. Don't crowd the baking sheets or let the squash fries touch each other. Transfer to preheated oven and bake for 30-40 minutes, flipping halfway through cook time.
  • Meanwhile, heat remaining two teaspoons olive oil in a saucepan over medium high heat. Add diced onion and sauté for 5 minutes. Add chili powder, paprika, garlic powder, cumin, cayenne pepper, and remaining 1/4 tsp salt. Stir for one minute, and pour in tomato sauce, water, and kidney beans. Let simmer over medium low heat, stirring occasionally, until thick. Keep warm.
  • When squash fries are done, arrange them in a circle on a foil lined baking sheet. Top with chili mixture and cover with cheese. Bake for about 5-8 minutes, until cheese is melted. Enjoy!