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. Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
Butternut Black Bean Pasta Skillet
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 671Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 381mgCarbohydrates: 110gFiber: 18gSugar: 7gProtein: 28g
This recipe is adapted from Rachael Ray.
Anna (Hidden Ponies) says
I loooove roasted butternut squash – so much easier to cut too, those things are crazy hard! This is beautiful too, I love that top shot for the bottom photo.
steph@stephsbitebybite says
This looks so comforting and hearty. I’m not one to usually use butternut squash, but I’m on a mission this fall to use it more!
Courtney @ Neighborfood says
i love that you added nutmeg to the squash. Makes it sound so warm and cozy. Fall is the best!!
Kelli @ The Corner Kitchen says
I just bought a butternut squash last night….now I know exactly what I’m going to do with it! Yum!
Meghan says
I love butternut squash & love it even more in this dish! Great fall dinner!
Serena Bakes Simply From Scratch says
I love butternut squash. I bet the hint of nutmeg and the spice from the jalapeño make this amazing! Mmmm.. A perfect fall dish!
Stephanie @ Eat. Drink. Love. says
What a yummy fall pasta dish! I adore butternut squash!
Abby says
This has all the goodness of fall in it! I personally I love that it’s meatless 🙂 Pinning!
Heather @ French Press says
what a terrific fall dinner – I love butternut squash
Erin | The Emerging Foodie says
This sounds amazing! I love the flavor combination. I am definitely guilty of eating butternut squash plain… it is just too good not to! 🙂
Carrie @ Bakeaholic Mama says
Love pasta skillets like this for weeknight meals. Looks so good!
Valerie | From Valerie's Kitchen says
I’m always so happy when I start seeing recipes using butternut squash. So yummy. This looks wonderful, Jessica!
Angie | Big Bear's Wife says
Pass a bowl(or two) over here! My that looks good!