Butternut Squash Chili with Quinoa

Step 1

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Toss squash, onions, ¼ cup oil, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Spread vegetables out in even layer over 2 rimmed baking sheets. Roast vegetables, stirring occasionally, until tender, 45 to 50 minutes, rotating and switching sheets halfway through roasting.

Step 2

In food processor, process ½ cup roasted vegetables, 2 cups water, and ¼ cup peanuts until smooth, about 1 minute.

Step 3

Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add bell pepper, jalapeño, and 2 teaspoons salt and cook until peppers start to soften, about 5 minutes. Stir in garlic, ginger, cinnamon, coriander, cayenne, and ¾ teaspoon pepper, and cook until fragrant, about 30 seconds.

Step 4

Stir in remaining 3 cups water, tomatoes and their juice, coconut milk, and quinoa and bring to boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender, about 15 minutes.

Step 5

Stir in pureed vegetable mixture and remaining roasted vegetables and let heat through, about 3 minutes. Season with salt and pepper to taste. Adjust consistency with additional hot water as needed. Sprinkle individual portions with cilantro and remaining ½ cup peanuts and serve.