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!

Butternut Black Bean Pasta Skillet

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

• 2 pounds butternut squash, peeled and cut into bite-size pieces
• 3 Tablespoons olive oil, divided
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 7-8 ounces whole grain pasta of your choice, about half of a box
• 1/4 Cup + 2 Tablespoons chopped parsley, divided
• 1/4 Cup chopped onion
• 4 cloves minced garlic
• 1 jalapeno pepper, chopped
• 1 1/2 Cups chicken stock
• 1 Tablespoon cornstarch mixed with 1 Tablespoon cold water
• 1/2 teaspoon ground ginger
• 1 Cup black beans
• 1 1/2 Cups shredded mozzarella or provolone cheese, divided

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a baking mat or parchment paper. Add squash to baking sheet and drizzle with 1 Tablespoon 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 2 Tablespoons 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Baking Sheet
• 
  Silpat Non-Stick Silicone Baking Mat
• 
  Le Creuset Signature Iron Handle Skillet, 10-1/4-Inch, Marseille

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

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.

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