This Butternut Black Bean Pasta Skillet is warm, hearty comfort food that’s on the lighter side. Filled with lean protein, you can feel good serving it up for a great meatless option!
*Post and recipe from 09/30/13. Images updated 09/29/17.
I have 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. That, and let’s face it, it’s not the easiest squash to peel and cut up!
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! Though, you can solve that problem by roasting a little extra so you can snitch some while making the recipe!
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.
And in this pasta skillet, it’s the main flavor that I can’t get enough of. Even my husband who usually prefers to have some kind of meat in his meal, liked this meal!
Throw in a jalapeño for a little heat (Trust me, it works). Toss it with pasta, black beans, and parsley. Top it with a bit more cheese (because cheese is always good!). Sprinkle with even more parsley, and serve.
The result is a meatless meal that will make you forget that there isn’t meat present!
**Because the sizes of the boxes of pasta vary, just try to use about 7-8 ounces. It doesn't have to be precise. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This recipe is adapted from Rachael Ray.
**Because the sizes of the boxes of pasta vary, just try to use about 7-8 ounces. It doesn't have to be precise.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.