I think I found my new favorite type of squash. I used to love buttercup squash and basically used just that in my cooking and baking. I had butternut before and really didn’t like it. It must have been a bad squash, because after roasting a butternut squash for this pasta skillet, I’m hooked. I could have eaten all of it plain if it weren’t for the fact that I needed to add it to this dish!
The olive oil, pepper, and nutmeg magically make butternut squash addicting when roasted for 20 minutes. A slight crispy edge appears, and the natural sweetness from the squash becomes prominent. It’s good.
Throw in a jalapeno for a little heat (Trust me, it works). Toss it with pasta, black beans, and parsley. Top it with cheese (because cheese is always good!) and you have a meatless meal that will make you forget that there isn’t meat present.
- 7 oz (or about half a 13.75 oz box) whole wheat/grain pasta,
- ¼ C olive oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp nutmeg
- 1½ lb butternut squash, peeled and cut into bite-size pieces
- ½ bunch of parsley, chopped, divided
- 4 cloves garlic, minced
- 1 medium chili or jalapeno pepper, chopped
- ¼ C onion, chopped
- ½ tsp ginger
- 1½ C chicken stock
- 1 tbsp cornstarch (mixed with a splash of cold water)
- 1 C black beans
- 1½ C shredded mozzarella or provolone cheese, divided
- Preheat oven to 450. Line a baking sheet with a baking mat or parchment paper. Add squash and drizzle with 2 tablespoons oil. Sprinkle with salt, pepper, and nutmeg. Roast for 20-25 minutes or until just starting to turn brown and tender.
- While squash is roasting, prepare pasta according to package instructions.
- Also while squash is roasting, add remaining olive oil to a large skillet heating over medium-high heat. Add half of parsley, garlic, pepper, and onion. Cook for 3-5 minutes or until garlic and onion just start to brown.
- Add in ginger and chicken stock. Reduce heat to medium and simmer for 10-15 minutes, or until mixture starts to thicken.
- Add in cornstarch, black beans, and 1 cup mozzarella. Cook for another 5-7 minutes or until beans are warm and cheese melts.
- Stir in squash, pasta, and remaining parsley. Sprinkle with remaining cheese right before serving.
This recipe is adapted from Rachael Ray.