This recipe is a celebration of autumn flavors—the sweet and earthy butternut squash, the spicy chorizo, and the hearty black beans all come together in a surprisingly simple yet incredibly satisfying pasta dish. I was inspired to create this recipe after a particularly long and exhausting hike. It was cold, I was hungry, and all I wanted was something warm, comforting, and full of flavor. This pasta dish did the trick!
I love how this recipe balances sweetness, spice, and heartiness. The butternut squash provides a natural sweetness that complements the smoky chorizo perfectly. The black beans add a creamy texture and a dose of protein, making this a complete and well-rounded meal. It's easy enough for a weeknight dinner but impressive enough to serve to guests. Plus, it's adaptable! Feel free to customize it to your liking by adding different vegetables or spices.
Required Equipments
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Butternut-Squash-Pasta-with-Chorizo-and-Black-Beans
A vibrant and flavorful pasta dish featuring roasted butternut squash, spicy chorizo, and hearty black beans. This recipe is perfect for a cozy autumn or winter night.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's prep the butternut squash. Preheat your oven to 400°F (200°C). Peel, deseed, and cube one medium butternut squash. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 30-40 minutes, or until tender. You'll know it's ready when a fork easily pierces the cubes. Don't rush this part; perfectly roasted squash is key!
- Next, cook the pasta. While the squash roasts, bring a large pot of salted water to a boil. Add 1 pound of your favorite pasta (I love using rotini or farfalle for this recipe). Cook according to package directions until al dente. Remember to taste-test a piece to ensure it's cooked perfectly! Drain well and set aside.
- Now, for the chorizo! Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 8 ounces of chorizo, crumbled, and cook, breaking it up with a wooden spoon, until browned and crispy. This takes about 5-7 minutes, depending on your stove. Remove the chorizo from the skillet and set aside, leaving the delicious chorizo-infused oil in the pan.
- In the same skillet, add 1 can (15 ounces) of black beans, rinsed and drained, along with the roasted butternut squash. Mash some of the squash with a fork for extra creaminess. Stir everything together and cook for about 5 minutes, letting the flavors meld. Oh, this smell is amazing!
- Time to combine everything! Add the cooked pasta to the skillet with the black beans and squash. Stir in the cooked chorizo. Taste and adjust seasonings. You might want to add a pinch more salt or pepper, maybe even a dash of red pepper flakes for a little kick!
- Finally, serve and enjoy! Garnish with some fresh cilantro or parsley if you're feeling fancy. A squeeze of lime juice adds a lovely brightness. And there you have it—a hearty, flavorful, and totally satisfying meal! Serve immediately for best results.
📝 Notes
- Make sure to rinse and drain the black beans before adding them to the skillet.
- Feel free to experiment with different types of pasta or add your favorite vegetables to customize this recipe.
- Leftover roasted butternut squash can be added to salads or soups!
🍎 Nutrition
Calories: 550 kcal
Protein: 20g
Fat: 20g
Carbohydrates: 75g
Fiber: 12g
Calcium: 50 mg
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