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Ingredients
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1 (11-oz.) pkg. diced peeled butternut squash
- 5 cups cooked chili (from Smoky Beef and Poblano Chili), divided
- 5 ounces all-purpose flour (about 1 cup plus 3 Tbsp.), divided
- Cooking spray
- 1/4 cup plain yellow cornmeal
- 2 teaspoons baking powder
- 2 tablespoons frozen unsalted butter, grated
- 3 ounces grated cheddar cheese (about 3/4 cup)
- 1/2 cup nonfat buttermilk
- 2 tablespoons chopped fresh parsley (optional)
Details
Servings 6
Adapted from cookinglight.com
Preparation
Step 1
Preheat oven to 475°F.
Heat oil in a large skillet over high heat. Add salt and butternut squash; cook 2 minutes, stirring occasionally. Reduce heat to medium-high and cook 5 minutes, stirring occasionally. Combine 1 cup chili and 3 tablespoons flour in a bowl; add to pan. Add remaining 4 cups chili to pan; bring to a simmer. Spoon chili mixture into an 8-inch square baking dish coated with cooking spray.
Combine remaining 1 cup flour, cornmeal, and baking powder in a bowl. Cut butter and cheese into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in buttermilk just until combined. Drop flour mixture evenly over chili to form 24 biscuits (about 2 teaspoons each). Bake at 475°F for 15 minutes or until biscuits are golden brown. Sprinkle with parsley, if desired.
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