Butternut Squash and Black Bean Chili

For the butternut squash

• 1 butternut squash peeled, seeded and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• salt and pepper to taste

For the chili

• 1 tbsp olive oil
• 1 small onion diced
• 2 stalks celery diced
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• salt and pepper to taste
• 1 pound ground beef We use ButcherBox ground beef
• 2 cans black beans drained and rinsed
• 1 6 oz can tomato paste
• 2 cups water
• 1 "Drops of Jupiter" savory sage broth bomb (or 1 tsp ground sage)
• Preferred toppings- particularly fresh salsa, shredded cheddar cheese, and green onions