I have a really yummy chicken squash chili recipe I like...I'll try to add it for you!
Slow cooker squash and chicken chili
1 T olive or coconut oil,
3 c chopped onions,
1 lb ground chix-we used chix breast,
2 T chili powder,
1 1/2 lbs butternut squash (we use 2.5 lbs) cut into 1/4" cubes,
1 jar (16 oz) salsa,
1 T minced garlic,
1 can great northern beans,
1 jar (15 oz) diced tomatoes,
1 c chix stock.
Garnish with sour cream or shredded cheese
1. Heat oil in large skillet over medium-high heat. Add onion and chix, and saute until onions begin to soften (ready when liquid is almost totally gone in the bottom of the pan).
Add chili powder and squash and cook, stirring for 2 minutes.
Pour mixture into slow cooker.
2. Add salsa, garlic, beans, tomatoes and stock. Mix well. Cover and cook on low for 6-8 hours, or until squash is tender.
3. To serve, ladel into serving bowls and garnish with sour cream and cheese!
We got it from one of DH's fav mags! Enjoy