Spicy Butternut Squash Meatloaf Recipes

SPICY BUTTERNUT SQUASH MEATLOAF

Steps:

• Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
• In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.

BUTTERNUT SQUASH MEATLOAF

Steps:

• Preheat oven to 350 degrees and prepare rimmed baking sheet with parchment paper.
• Heat oil in medium skillet over medium-high. Add onion,, garlic, squash, and bacon. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add sage and red pepper and cook one minute.
• Combine meat, cheese, bread, and egg in large bowl. Add vegetables, 2 tsp salt and 1/2 tsp pepper. Mix well with hands. Form into 4" x 10" loaf on pan. Bake until meatloaf is cooked, about 40 minutes. Let rest 15 minutes before cutting.

SPICY BUTTERNUT SQUASH CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
• Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
• Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

SPICY BUTTERNUT SQUASH

Steps:

• Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
• Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
• If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.