This chili stuffed butternut squash is more of a method than a measured recipe. Roast a butternut squash until it’s fork tender, fill it with chili, pile on cheese, and broil it until it’s bubbly and golden. That’s it.
The chili in my video was improvised. I made it from scratch with fresh tomatoes and roasted peppers and seasoned it by taste, so I don’t have measurements for it. If you want a chili with real amounts, use my mild no-bean chili. It’s what I priced the recipe with below, and one batch fills six squash halves.
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How to Make Chili-Stuffed Butternut Squash
- Prep the squash. Cut each butternut squash in half lengthwise and scoop out the seeds. Spray the cut sides with oil and sprinkle with salt.
- Roast. Place the halves cut side down and roast at 350°F for about 30 minutes, until a fork slides easily into the thickest part. An oven-style air fryer works too.
- Fill. Flip the halves over and spoon hot chili into the hollow and over the top.
- Top and broil. Cover with shredded cheese and broil a few minutes, until the cheese is melted and starting to brown. Use broiler-safe dishes and keep an eye on it. No broiler-safe dish? Bake in a 400°F oven instead until the cheese is melty.
Equipment Used
I simmered the chili in my red Mueller enameled cast iron Dutch oven. The heavy bottom heats evenly, so the chili can cook low and slow without scorching. If you’re shopping for one, my guide to choosing a Dutch oven walks through sizes and materials.
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Use Any Chili (and Any Cheese)
This is a great way to use up leftover chili. Any chili you like works here:
- Measured and simple: my mild no-bean chili, with beef, taco-seasoned turkey, and fire-roasted tomatoes.
- With hidden veggies: my hidden veggie no-bean chili, thickened with a little pumpkin.
- Improvised: whatever chili you make by taste, like the from-scratch one in my video.
I used Monterey Jack, but any melting cheese you like works: cheddar, pepper jack, mozzarella, or a blend.
Budget Breakdown
| Ingredient | Cost |
|---|---|
| 1 batch mild no-bean chili | $11.63 |
| 3 small butternut squash (about 6 lb) | $9.24 |
| 1 1/2 cups shredded Monterey Jack | $1.48 |
| Cooking spray & salt | $0.17 |
Total Cost: $22.52
Estimated Servings: 6
Cost per Serving: $3.75
This is a rough estimate, priced at Walmart. Prices vary by region and over time.
A Note on the Carbs
This one is higher in carbs than most of my recipes. Butternut squash has more carbs than squash like spaghetti or zucchini, about 12g total carbs per 100g according to the USDA’s FoodData Central. One stuffed half comes to about 50g total carbs with the chili and cheese.
For a lot of people eating low-carb, somewhere around 100 to 150g a day, that still fits as one meal. If you’re very sensitive to carbs, keep it in mind. You can serve a smaller squash, eat half a stuffed half, or use spaghetti squash instead, which stuffs the same way with far fewer carbs.
Nutrition (per serving)
About 665 calories · 37g protein · 51g total carbs
One stuffed squash half with mild no-bean chili and 1/4 cup Monterey Jack. These are total carbs, not net, and they’ll vary with your squash size and the chili you use.
Storage & Reheating
Store leftover stuffed halves in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 350°F until hot, or microwave. You can also roast the squash and make the chili ahead, then fill, top, and broil right before dinner.
FAQ: Frequently Asked Questions
Can I use leftover chili?
Yes, and it’s one of the best ways to use it up. Any chili works: leftovers, a favorite recipe, or my mild no-bean chili. Just reheat it before filling the squash so everything is hot when it goes under the broiler.
How long do you roast butternut squash halves?
I roast them cut side down at 350°F for about 30 minutes, until a fork slides easily into the thickest part. Bigger squash can take longer, so check with a fork rather than going by the clock.
Is butternut squash low-carb?
It’s higher in carbs than most squash, about 12g total carbs per 100g. One stuffed half comes to about 50g total carbs with the chili and cheese. That fits as one meal for many people eating low-carb, but if you’re very sensitive to carbs, use spaghetti squash or serve a smaller portion.
A good option is to scoop out some of the squash after roasting it. That frees up more room for chili and cheese anyway! Save the scooped squash in an airtight container and use it to thicken another dish, like a soup or stew. Here’s my guide to low-carb thickeners.
Can I use a different squash?
Yes. Spaghetti squash, acorn squash, and delicata all stuff well. Smaller squash roast faster, so start checking them sooner.
Can I make chili-stuffed squash ahead of time?
Yes. Roast the squash and make the chili up to a few days ahead and keep them in the fridge. When you’re ready to eat, warm the chili, fill the squash, top with cheese, and broil until bubbly.
More cozy fall dinners: try my meatball-stuffed acorn squash or turkey shepherd’s pie.
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