We had this dish on Saturday and Sunday. We still have a 3rd meal in the refridgerator.  It also is from Katie Lee's new cookbook.  It was very good.  

Ingredients:

For the Chili

2 T EVOO

1 small butternut squash, peeped, seeded and diced

1 1/2 t kosher salt

1 yellow onion, diced

1 red pepper, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 T chili powder

1 t dried oregano

1/2 t ground cumin

1 (28 oz.) can whole peeled tomatoes, crushed by hand

1 (16 oz.) jar salsa

1 (15.5 oz.) can black beans, drained and rinsed

1 (15.5 oz.) can pinto beans, drained and rinsed

2 C vegetable stock

Freshly ground black pepper

For the cornbread:

1 C fine-ground yellow cornmeal

1C all-purpose flour

1 T baking powder

2 T sugar

1 t kosher slat

1 C buttermilk

2 T unsalted butter, melted

1 1/2 C shredded cheddar cheese

1 large egg

For the cilantro honey butter

2 T unsalted butter, softened

1 T minced fresh cilantro

2 t honey

Pinch of kosher salt

Directions:

1. Heat the oil in a large, heavy-bottomed saucepan over medium-high heat.  Add the squash and 1 t of the salt and sauté for about 5 minutes, until the squash starts to soften and brown.  
2. Add the onion and peppers and cook for about 5 minutes more, until the onion is soft.
3. Stir in the garlic, chili powder, oregano, cumin, and the remaining 1/2 t salt and cook for 2-3 minutes more, until the spices are aromatic and the garlic is soft.  
4. Pour in the tomatoes and salsa, scraping up any browned bits on the bottom, and bring to a simmer.  
5. Add the beans and stock.  
6. Bring to a boil, then reduce the heat and simmer for 1 hour.  Taste and season with salt and pepper.  
7. Preheat the oven to 425  degrees F. 
8. While the chili is simmering, make the cornbread mixture; Put the cornbread ingredients in a large bowl and whisk until well combined.
9. Transfer the chili to a 9” X 13” baking dish and use a T or scoop to dollop the cornbread mixture on top.  
10. Bake for 25-30 minutes, until golden brown on top.  
11. Remove from the oven.  
12. Make the cilantro honey butter:  Mix all the ingredients together in a bowl.  
13. Spread the herb butter over the cornbread.  
14. Let stand for 5 minutes before serving. 

It took me all day to make this, but it was probably because I am so lame right now.  I made the whole recipe as I need some time off from cooking.