Gather your ingredients!
Chop the butternut squash into bite size cubes, about the size of sugar cubes.
To safely remove the rind and cube, cut the squash in half lengthwise. Lay the two halves flat on your cutting board. Slice these into half discs about a centimeter wide. Lay the half discs flat on their largest side and remove the rind with a paring knife. Cube the remainder.
Mince the onion and the Serrano peppers. Two peppers will make this chili extremely spicy! Even one pepper will make it quite hot. Choose your desired spiciness wisely :)
IMPORTANT: After handling the raw Serrano peppers, wash your hands with soap and water to prevent a painful burning sensation. Even if you don’t feel a burn right away, you probably have capsicum oil on your hands, which can stimulate your nerves for hours! If this happens to you, a spray-on burn gel containing Lidocaine is a must-have.
Add a cup and a half of vegetable broth to a large pot and whisk in the 16 oz can of pumpkin puree. Stir in the minced onion and Serrano. Stir in the spices:
One teaspoon each of oregano, paprika, cumin, and ground cinnamon
Two teaspoons of minced garlic
Half a teaspoon of ground cloves
Raise this mixture to a boil, then simmer on low until the onions become translucent.
Toss the cubed butternut squash in a minimal amount of oil (you can stretch one tablespoon or less) and spread on a baking tray. Bake at 425 degrees F until they get slightly brown around the edges. This slight hardening will help the cubes keep their shape in the chili.
Strain the 15 oz of canned corn and add to a hot pan. Pan roast until they get slightly blackened. When the onions in the chili base have become translucent, add the corn to the pot.
Stir in the roasted butternut squash, the 16 oz canned tomatoes, and the 16 oz pinto beans to the pumpkin chili. Raise to simmering temperature. The chili is ready to serve!
Enjoy! Like many chilies, this dish can be enjoyed warm or cold, and tends to taste even better after a night in the fridge.