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Butternut Black Bean Pasta Skillet

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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!

Butternut Black Bean Pasta Skillet Recipe from A Kitchen Addiction*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!

Butternut Black Bean Pasta Skillet Recipe from A Kitchen Addiction

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!

Butternut Black Bean Pasta Skillet from A Kitchen Addiction A great vegetarian 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!

Butternut Black Bean Pasta Skillet
 
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Serves: 6
Ingredients
  • 2 lb butternut squash, peeled and cut into bite-size pieces
  • 3 tbsp olive oil, divided
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ C + 2tbsp bunch of parsley, chopped, divided
  • ¼ C onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, chopped
  • 1½ C chicken stock
  • 1 tbsp cornstarch mixed with 1 tbsp cold water
  • ½ tsp ginger
  • 1 C black beans
  • 1½ C shredded mozzarella or provolone cheese, divided
Instructions
  1. Preheat oven to 425. Line a baking sheet with a baking mat or parchment paper. Add squash and drizzle with 1 tablespoons oil. Sprinkle with nutmeg, salt, and pepper. Toss until squash is coated. Roast for 20-25 minutes or until just starting to turn brown and tender.
  2. While squash is roasting, prepare pasta according to package instructions.
  3. Also while squash is roasting, add remaining olive oil to a large skillet heating over medium-high heat. Add half of parsley, onion, garlic, and jalapeno pepper. Cook for 3-5 minutes or until garlic and onion just start to brown.
  4. Add in chicken stock. Quickly whisk in cornstarch and ginger. Reduce heat to medium-low and simmer for 8-10 minutes, or until mixture starts to thicken.
  5. Add in black beans and 1 cup mozzarella. Cook for another 5-7 minutes or until beans are warm and cheese melts.
  6. Stir in squash, pasta, and remaining parsley. Sprinkle with remaining cheese right before serving.
  7. Store leftovers in the refrigerator.
Notes
**Because the sizes of the boxes of pasta vary, just try to use about 7-8 ounces. It doesn't have to be precise.

This recipe is adapted from Rachael Ray.

Easy Butternut Black Bean Pasta Skillet Recipe from A Kitchen Addiction

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