Chili–Spiced Roasted Butternut Squash & Turkey or Beef

Preheat oven to 425°F. Combine squash, 2 tablespoons oil, 1 teaspoon garam masala, and salt; toss until well coated. Spread squash in single layer on baking sheet; bake 18–20 minutes until tender, stirring halfway through cook time, then remove from oven and set aside. Preheat large stockpot on medium 2–3 minutes. Pour 2 tablespoons oil in pot; add meat and cook 4–5 minutes, stirring to crumble meat, until no pink remains and turkey is 165°F. Remove turkey from pot and cover to keep warm. Place remaining 1 tablespoon oil and onions in same pot; cook 2–3 minutes, stirring occasionally, until tender. Add garlic, both beans, tomatoes (do not drain), broth, turmeric, coriander, pepper sauce, meat, and remaining 1 teaspoon garam masala; bring to a boil. Reduce heat to low and simmer 20–25 minutes for flavors to blend.
Chop spinach and cilantro. Cut lemon into wedges. Remove pot from heat; stir in spinach and squash. Divide chili among serving bowls. Top with cilantro and feta; serve with lemon wedges.

​5 cups diced fresh butternut squash (about 1 lb)
5 tablespoons olive oil, divided
2 teaspoons garam masala, divided
½ teaspoon kosher salt
1 ½ lb ground turkey or beef
1 cup diced fresh yellow onions
1 tablespoon minced garlic
1 (16 oz) can Bush’s Best Pinto Bean Mild Chili Beans
1 (15.5 oz) can black beans in mild chili sauce
1 (14.5 oz) can diced tomatoes
2 cups low-sodium chicken or beef broth
1 teaspoon ground turmeric
½ teaspoon ground coriander
2 tablespoons hot pepper sauce
2 cups baby spinach
½ bunch fresh cilantro
1 lemon, for wedges
1 (4 oz) container crumbled feta cheese