* I used ancho chiles and it was just the right flavor without too much spice. You can also use any mixture of guajillo, pasilla or New Mexico. Chile purée can be made a day ahead and refrigerated until ready to use.
* I bought already cubed butternut squash at the grocery store. I cut it into smaller pieces.
* Chili can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on top of the stove or in a slow cooker.