Hello! I'm Stephanie, a 25-year-old wanderlust, writer and mermaid at heart.

S☀S is where I blog about my life, my travels and healthy, beautiful food. Magical things happen when you're snacking on sunshine — let me show you!

December 2017
« Mar    

Butternut Pumpkin Thanksgiving Chili



Happy belated Thanksgiving to my Canadian readers! I hope that you spent the day snug, stuffed and surrounded by your family and friends.

Mama S☀S and I enjoyed a very girly little Thanksgiving to ourselves. It was the first time I’d made a Thanksgiving dinner, let alone a vegan one, and I was so excited to treat my mom to a holiday meal.
I knew I wanted it to be rich and hearty, and I wanted it to feature my two favorite fall squash: pumpkin and butternut. I scoured the internet, adapted a few recipes and came away with this satisfying stew. It’s delicious with vegan cornbread muffins (recipe soon) and even better the next day. I kept the spices fairly mild to suit our palettes, but you could definitely ramp them up.

My favorite part about this meal was eating out of the little pumpkins! It’s much easier to prepare than it looks, and the best part is that you get to scoop out bits of the inside of the pumpkin with each bite. MmM!


Questions for you!

Have you ever made a Thanksgiving Dinner? What did you make?
What is your favorite holiday meal?


9 Responses to Butternut Pumpkin Thanksgiving Chili

  • Brittany says:

    I am soooo jazzed for Thanksgiving!!!!!! I usually help with the sides because I don’t eat turkey, but I lovee making sweets!! I love alllll holiday meals because I get to stuff my face with my family and friends!!

    • S☀S says:

      There’s nothing like being surrounded by warm people (and warm food ^~). Now that we’ve had Thanksgiving I’m so, SO excited for Christmas. ash;lakjdal;.

  • Oooh, this looks fantastic! Butternut squash and pumpkin are by far my favorite fall squash as well. I also adore kabocha, but it can be tricky to find. I’ve made plenty of butternut squash soups and pumpkin pies/muffins etc., but I don’t think I’ve ever combined the two! I love the idea of serving the chili in the pumpkin; it ups the festive factor by 100%. :)

    Last year was the first year I didn’t fly home for Thanksgiving, which initially felt very strange. However, I ended up invited a large group of people over for dinner, and with the help of my brother (who was also living in DC at the time), prepared an entire Thanksgiving meal. We started three days in advance and went all out. It was so much fun!

    • S☀S says:

      So weird, I haven’t seen kabocha anywhere either. I remember I decided it was my favorite squash when I “discovered it” last year, but I haven’t been able to confirm that this fall. Where did it go?
      Your thanksgiving sounds like such fun!! I’m getting used to not being home for birthdays, thanksgivings, etc — I miss my family, but making the holidays *mine* has been very exciting.

  • Gillian says:

    Looks incredible! We did a mini thanksgivin this year. I cooked up some organic chicken breast, squash, kale, and garlic mashed potatoes. We’re doing the real deal with my grandparents this weekend :)

    • S☀S says:

      Aww, well I hope you have a lovely weekend with your grandparents! I think that’s the best way to do it. I had a sweet little Thanksgiving with my mama, and we’re going to do a much bigger one this weekend with everybody else. Two completely different celebrations that are equally fun.

  • What an awesome recipe!!! I’ve been dying to serve soup in a pumpkin but love the idea of this chili instead. I can already picture it: a big beautiful pumpkin in the center of the table filled with warm chili.Thanks for the inspiration!

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