My husband was skeptical, but he enjoyed it and ate two bowls! I don't know my squashes and bought acorn squash instead of butternut. One lb was half an acorn squash. I chopped it a little smaller than 1 inch and am glad I did as the squash didn't cook down as much as I expected. Forgot to buy hominy. I've never used it & the chili was great without, so think I'll skip it in the future. The only other changes were a third clove of garlic and a tsp of salt instead of garlic salt. Also, I used a can of tomato paste instead of sauce, drained the beans, and upped the chicken broth to 1 cup. Be sure to add the whole Tbsp of cumin and cook at least a half hour for the flavors to meld and the squash to cook completely. The squash and seasonings meld to make a slightly sweet, savory flavor. Excellent and healthy. I'll make this again!
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