#BUTTERNUT SQUASH AND BLACK BEAN RECIPES HOW TO#

While this recipe is pretty straightforward and super easy to make, it looks and tastes like a pasta dish from a fine Italian restaurant! It can also be a great holiday main course (or a side dish). A very tasty flavor combo! Just like this reader-favorite Autumn dinner that uses similar ingredients: Black Bean and Butternut Squash Casserole.

#BUTTERNUT SQUASH AND BLACK BEAN RECIPES HOW TO#

And, if you're looking for inspiration on how to use this delicious ingredient in your cooking, you've come to the right place as I've got lots of butternut squash recipes! This particular recipe has everything you need in a complete meal: protein (sausage and black beans), veggies (butternut squash and spinach), and pasta (orzo).

Simple and flavorful to become your family's new favorite Fall comfort food!īutternut squash is one of those ingredients you probably use only in the Fall and Winter when this winter squash is in season. It's a tasty addition to the holiday menu and is also great for an easy weeknight meal. Sprinkle with remaining cheese right before serving.Butternut Squash and Black Bean Orzo with Sausage and Spinach is a perfect Autumn dinner packed with veggies and protein. Stir in squash, pasta, and remaining parsley.Cook for another 5-7 minutes or until beans are warm and cheese melts. Add in black beans and 1 cup mozzarella.Reduce heat to medium-low and simmer for 8-10 minutes, or until mixture starts to thicken. Cook for 3-5 minutes or until garlic and onion just start to brown. Add half of parsley, onion, garlic, and jalapeno pepper. Also while squash is roasting, add remaining 2 Tablespoons olive oil to a large skillet heating over medium-high heat.While squash is roasting, prepare pasta according to package instructions.Roast for 20-25 minutes or until just starting to turn brown and tender. Add squash to baking sheet and drizzle with 1 Tablespoon oil. Line a baking sheet with a baking mat or parchment paper.

Preheat oven to 425 degrees Fahrenheit.A slight crispy edge appears, and the natural sweetness from the squash becomes prominent. The olive oil, pepper, and nutmeg magically make butternut squash addicting when roasted for 20 minutes. 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! It must have been a bad squash, because after roasting a butternut squash for this pasta skillet, I’m hooked. That, and let’s face it, it’s not the easiest squash to peel and cut up! I had butternut before and really didn’t like it. I used to love buttercup squash and basically used just that in my cooking and baking. I have found my new favorite type of squash. Filled with lean protein, you can feel good serving it up for a great meatless option! This Butternut Black Bean Pasta Skillet is warm, hearty comfort food that’s on the lighter side.

Butternut squash and black bean recipes