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1
Preheat the oven to 400 Degrees F. On a baking sheet place lined with parchment paper the butternut squash. Drizzle with a tiny bit of olive oil, pinch of salt and pepper. Turn cut side face down on the baking sheet. Roast until fork tender, about 45-50 minutes. For larger squash it might take a little longer. Once done, remove from oven and turn on the broiler to the low setting.
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2
While the squash is roasting in the oven, make the chili. Heat the olive oil over medium to medium-high heat in a large dutch oven or soup pot. Add the mushrooms and brown for 5 minutes.
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3
Add the onion, garlic, bell pepper, jalapeno, and zucchini. Season with salt and pepper. Cook until the veggies are tender, 7-10 minutes.
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4
Add the paprika, chili powder, and oregano. Stir everything together. Cook 1-2 minutes. Add the tomato pasta and throughly combine with the veggies. Add the corn, black beans, and broth. Bring to a low boil and reduce heat. Cook for 10-15 minutes. In last few minutes of cooking time, stir in the agave nectar. Taste and adjust seasonings. Add salt and pepper as needed to taste.
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5
Scoop the cooked chili into the cooked butternut squash halves. Top the chili with vegan cheese. Place the squash back into the oven with the broiler set to low and cook 2-3 minutes, be careful not to burn the cheese.
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6
Serve!
