butternut squash

Turkey, Butternut Squash, and Kale Chili

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It’s one of my favorite times of the year - football season! I’ve got my fantasy team locked in and my Eagles shirt ready for the game on Sunday. Not only do I love to watch football, but I’m also all about those game day eats! Whether I’m making one of my most popular recipes, cauliflower nachos, wings, or a big ole pot of chili, football food is where it’s at!

One of my absolute favorite, cozy meals that’s easy to make and feeds a crowd (great when watching the game with friends) is this turkey, butternut squash, and kale chili. It’s packed with fall flavor, on the healthier side, and a definite crowd pleaser.

Here’s What You’ll Need:

  • 1 lb ground turkey

  • 1 red onion, chopped

  • 2 cloves of garlic, chopped

  • 1/4 cup chili powder

  • 1 tbsp coriander

  • 2 tsp cumin

  • 14.5 oz can stewed tomatoes

  • 1 butternut squash, peeled, seeded, and cubed

  • 1 beef bouillon cube

  • 4 cups water

  • 15.5 oz can kidney beans, strained and rinsed

  • 15.5 oz can chickpeas, strained and rinsed

  • 2 cups kale, chopped

  • 2 tbsp apple cider vinegar

  • Salt and pepper to taste

Instructions:

  1. In a large pot heat 1 tbsp avocado oil (or EVOO) over medium high heat.

  2. Add in the ground turkey and heat until fully browned (~5-8 mins).

  3. Move the turkey to the edges, add the red onion and garlic to the middle of the pan, and cook until softened (~3 minutes).

  4. Add in the chili powder, coriander, cumin, and stewed tomatoes, and mix everything together.

  5. Add in the butternut squash, beef bouillon cube, and water, mix everything together, and bring it to a boil.

  6. Reduce to simmer and cook for 40 mins uncovered, stirring occasionally.

  7. Add in the kidney beans, chickpeas, and kale, mix together, and cook for an additional 5-10 minutes.

  8. Add the apple cider vinegar and salt and pepper to taste.

  9. Serve, top with avocado if desired, and enjoy!

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Fall Quinoa Salad

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The weather here in New Jersey has been absolutely perfect. Mid-sixties, still warm but not too warm, and bracing for the chunky sweat weather on the horizon. It’s getting me all excited for my favorite fall flavors and recipes which brings me to this delicious throwback - a cozy quinoa salad packed with some of the best fall flavors and a little goat cheese to pull it all together. It’s just so good and the perfect easy meal or side for any day of the week or maybe even a football Sunday or pumpkin carving party!

Here’s What You’ll Need:

  • 1 small butternut squash, peeled, de-seeded, and cubed

  • 8 oz cooked quinoa

  • 1/2 cup spinach, chopped

  • 1/4 cup goat cheese crumbles

  • 2 tbsp pepitas (pumpkin seeds)

  • 2 tbsp dried cranberries

  • 1 tbsp apple cider vinegar

  • 1 tsp EVOO

  • Sea salt and black pepper to taste

Instructions:

  1. Toss the butternut squash with ~ 2 tbsp avocado oil, sea salt, and black pepper and roast at 425 for about 20-25 minutes.

  2. In a large bowl, mix together the quinoa, butternut squash, spinach, goat cheese, pepitas, dried cranberries, apple cider vinegar, EVOO, and sea salt and black pepper to taste.

  3. Serve and enjoy!

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