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Acorn Squash Chili
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
A unique, delicious twist on chili to warm you this winter.
Course: Dinner
Servings: 4 servings
Author: Emily - Bound by Food
  • Acorn Squash - medium cut in half, seeds removed
  • 16 oz jar of Black Bean and Corn Salsa
  • 1 pound of sausage - pork or chicken
  • 1 can of cannellini beans drained and rinsed
  • 1/2 cup - 1 cup of water
  • Toppings: Green onions sour cream, goat cheese, shredded cheddar cheese - not shown
  1. Preheat oven to 350 degrees.
  2. Place acorn squash cut side down on baking sheet.
  3. Bake for 30 minutes.
  4. While acorn squash is baking, brown sausage in a large sauce pan or dutch oven over medium heat, breaking apart into small pieces as it cooks.
  5. Once sausage is cooked, about 15-20 minutes, add salsa and cannellini beans. Stir to combine.
  6. When the acorn squash is soft, remove from the oven and allow to slightly cool, carefully (because it's hot!) scoop the squash from the shell and add to sausage mixture.
  7. Let simmer for approximately 5-10 minutes to let flavors blend, add 1/2 cup - 1 cup of water to thin if the chili is looking more like mashed potatoes that soupy.
  8. Top with your choice of green onions or (not shown) goat cheese, shredded cheddar cheese, sour cream.