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1
Preheat the oven to 425F.
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2
Place the stock and the ancho in a small pot over low heat.
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3
Steep to soften the chile.
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4
Place the butternut squash on a baking sheet, drizzle with about 2 tablespoons of the EVOO, and season with salt and pepper.
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5
Turn the cut side down and roast the squash in the oven until tender, about 45 minutes.
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6
Turn upright for the last 15 minutes to brown at the edges.
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7
Once the squash is roasted, remove it from the oven, then turn on the broiler.
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8
While the squash is in the oven, place a Dutch oven or large high-sided skillet over medium-high heat with the remaining 3 tablespoons of EVOO.
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9
Add the mushrooms and brown for 5 minutes, then add the onions, garlic, bell pepper, and zucchini, season with salt and pepper, and cook until the veggies are tender, 8 to 10 minutes.
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10
Puree the softened ancho chile pepper in a food processor or blender with the stock.
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11
Add the spices, corn, black beans, and tomato paste to the vegetables in the Dutch oven and cook until heated through, 1 to 2 minutes.
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12
Add the beer, stir, add the ancho mixture and the honey, then simmer over low heat until ready to serve.
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13
Scoop the finished chili into and over the butternut squash halvesthe squash halves serving as bowlsand cover the mounded chili with cheese.
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14
Place the chili-filled squash under the broiler to melt the cheese, 2 to 3 minutes, then serve.
