Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.

Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!

One year ago: Single Serving Apple Crumble

Two years ago: Homemade Peanut Butter Hot Cocoa Mix

Three years ago: Pumpkin Kissed Gingerbread Brownies

BUTTERNUT SQUASH CASSEROLE

Serves 8-10

Ingredients:

SQUASH

3-1/2 lb. butternut squash (about 1 large)

1 Tbsp olive oil

1/2 tsp ground nutmeg, divided

1/4 tsp chili powder

1/2 tsp salt, divided

1/4 tsp pepper

1/3 cup honey

1 egg

1/2 tsp ground cinnamon

1/8 tsp ground ginger

TOPPING

1/4 cup packed dark brown sugar

1 tsp ground cinnamon

1 Tbsp butter, room temperature

Reserved seeds

Directions:

1. Preheat oven to 400 degrees F. Line two baking sheets with foil and lightly coat with cooking spray.
2. Peel and cut butternut squash into 1-inch cubes. Rinse and dry the seeds, set aside.
3. In a large bowl, toss butternut squash with oil, 1/4 teaspoon each nutmeg, chili powder, salt, and pepper. Spread in an even layer on one prepared baking sheet. Toss seeds in the same bowl to pick up any leftover oil and seasoning, then spread in an even layer on the second baking sheet.
4. Place squash and seeds in the oven and roast for 10 minutes, stir the seeds, roast for 10 more minutes then remove the seeds, flip the squash and roast for 20 minutes more.
5. Remove from oven and reduce oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray.
6. In a large bowl, mash the butternut squash with a fork or potato masher until almost pureed. Add the honey, egg, cinnamon, ginger, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon salt. Stir until combined or whip with an electric hand mixer until smooth. Spread into the prepared baking dish.
7. Mix the brown sugar and cinnamon in a bowl, then cut in the butter until mixture is coarse. Stir in the roasted seeds and sprinkle over the squash. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Source: Adapted from Food Network.

Chili has never been easier, just throw everything in your slow cooker and let it do the rest. Try this vegetarian version with cauliflower and pumpkin.

Hi and welcome to day 2 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Check out all the #PumpkinWeek Bloggers and their recipes:

• Baked Pumpkin Donut Holes by Love and Confections
• How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
• Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
• Pumpkin Ravioli with Tarragon by Curious Cuisiniere
• Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
• Pumpkin Praline Pancakes by A Day in the Life on the Farm
• Baked Pumpkin Donuts by Making Miracles

Recently my friends hosted a chili cook off and obviously I participated. Normally I stick to my dad’s tried and true chili (which has won competitions in the past) but I decided to do something completely different. I figured what better time to experiment than with a crowd of people to eat at least some of the potentially disastrous results?

I based this recipe off of my dad’s but with lots of substitutions including black beans, pumpkin puree, and cauliflower. When I first tasted it I felt like something was missing only to realize it was meat. So while it wasn’t a failure, as a meat-eater this chili was just okay. Seems kind of wrong to post a recipe that I’m not screaming is the best thing in the whole wide world but that’s life, not everyone likes the same things. If you are vegetarian it may be right up your alley and it is for you that I post this recipe. To me chili just isn’t the same without meat! The chili I voted for (and which won) was made with pulled pork – something I definitely need to try.

One year ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Three years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

SLOW COOKER VEGETARIAN PUMPKIN CHILI

Serves 6-8

Ingredients:

1 large cauliflower head, cut into bite-size pieces

1 medium onion, chopped

1 (12 oz.) bottle beer

1 (15 oz.) can diced tomatoes with juice

1 (15 oz.) can crushed tomatoes

1 (12 oz.) can tomato paste

2 cups pumpkin puree

1/4 cup brown sugar

3 Tbsp chili powder

2 tsp oregano

2 tsp cumin

1 tsp cinnamon or pumpkin pie spice

3/4 tsp dry mustard powder

Salt and pepper, to taste

1/2 Tbsp sriracha (or other hot sauce), optional

2 (15 oz.) cans black beans, drained and rinsed

1 green bell pepper, diced

Favorite toppings

Directions:

1. Lightly coat the inside of your slow cooker with nonstick spray. Add all ingredients except beans, pepper and toppings. Thoroughly mix, cover, and cook on low for 4-6 hours.
2. Stir in beans and pepper. Cook for another 15 minutes. Serve with favorite chili toppings.

Source: Adapted from my dad’s Pickleball Chili.

This cheddar chili cornbread pasta bake is exactly what it sounds like: baked pasta with chili, cheddar, and cornbread! It’s a great casserole dish to pass at fall potlucks.

Jump to recipe

This recipe is the reason why I made a double batch of chili just for me. But it also comes in handy if you like to jazz up leftovers into a new meal (I happen to fall into that category). Sure chili freezes well, but why take up prime freezer real estate when you can transform it? Or fine put it in the freezer…

I don’t know why but I rarely think to freeze leftovers. Probably because I know I will forget it exists. I know this from experience as I was attempting to eat everything in my fridge before the holidays arrived. Normally, creating a new dish would have resulted in creating even more leftovers but I brought this dish to a potluck and it was a huge success! Which means no more leftovers, hooray!

…but now what am I supposed to eat?

The simplicity of this recipe combined with comforting flavors make this dish great. On the bottom is a layer of elbow noodles (of whichever shape you prefer), topped with shredded cheddar cheese, chili, and cornbread batter. The bread bakes right on top! Add a little more cheese at the end of the baking time and you’ve got a cheesy chili pasta casserole ready to warm you up from the inside out.

Need some greens in your life? Add one of these as a side dish to round out the meal:

• Crispy Parmesan Green Beans
• Fall Harvest Salad with Cranberry Vinaigrette
• Parmesan Roasted Broccoli
• Roasted Brussels Sprouts with Jalapeno Aioli
• Roasted Green Bean Salad with Cranberries and Toasted Pecans

CHEDDAR CHILI CORNBREAD PASTA BAKE

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups uncooked elbow noodles
• 1 cup freshly grated cheddar cheese
• 2-1/2 – 3 cups of leftover chili
• 1 batch of your favorite cornbread (I used half of this recipe and baked the other half as muffins)

Directions

1. Preheat oven to 400 degrees.
2. Boil water and prepare pasta according to directions, shaving 2 minutes off the cooking time since the noodles are going into the oven. While the pasta is boiling, mix up a batch of your favorite cornbread and grate cheese. Drain pasta.
3. Spray an 8×8-inch baking dish with non-stick spray. Add pasta to the bottom of the dish, then layer on 3/4 cup of the cheese and chili. Top with your cornbread batter, spreading gently with a spoon. Don’t worry if it doesn’t reach the edges.
4. Bake for 30-35 minutes, or until cornbread is golden on top and cooked underneath*. Add remaining 1/4 cup of cheese and cook 5 minutes longer. Serve immediately.

Notes

*Depending on what cornbread you use, the cooking time may vary, so check after 30 minutes.

Source: Adapted slightly from How Sweet It Is.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 10/21/21. Photo above is the original.