Butternut Squash, Black Bean & Chicken Pasta Bake
 
Prep time
Cook time
Total time
 
A creamy, veggie-filled, Mexican-inspired pasta bake that is sure to satisfy. Using pre-cooked rotisserie chicken lessens the hands-on prep for this dish. If you have the time, prepare this in advance, storing in the casserole dish in the fridge until ready to serve. Then simply heat and eat!
Author:
Recipe type: Main
Ingredients
  • 1 large onion, diced
  • Olive oil
  • 3 cups vegetable stock, or water
  • 1 butternut squash, peeled and diced into 1-inch pieces
  • 1 tsp cumin
  • 1½ tsp chili powder
  • ¼ tsp red chili flakes
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 540ml can black beans, rinsed and drained
  • Pre-cooked shredded chicken, about 2 cups
  • 2 cups applewood smoked cheddar
  • ½ cup mozzarella
  • 450g rigatoni pasta
  • Salsa, to serve (optional)
  • Sour cream, to serve (optional)
Instructions
  1. Preheat oven to 375°F. Lightly grease a 13x9-inch (or equivalent) casserole dish; set aside.
  2. In a large skillet, saute onion in oil until softened, about 5 minutes. Add vegetable stock and butternut squash; cover and cook, stirring often, for 20-30 minutes until squash is soft and begins to break down. Add a bit of water if necessary and mash with a fork or potato masher as you cook - you really want the squash to break down into a sort of sauce. If it's too thick, add more water, if it's too thin, simmer to evaporate some of the water.
  3. Meanwhile, cook pasta according to package instructions. Drain and set aside.
  4. Once squash has broken down, stir in cumin, chili powder, red chili flakes, salt, and pepper.
  5. Optional step: use an immersion blender (or transfer to a blender or food processor) and blend the sauce to completely smooth it out. If you don't mind a chunkier sauce, skip this step, however, if you want a silky, creamy smooth sauce, blending will achieve this.
  6. Stir in beans, chicken, and ¾ of the cheese. Toss squash mixture with pasta, then transfer to casserole dish. Sprinkle with remaining cheese and bake for 20 minutes or until cheese is bubbly.
  7. Serve warm with salsa and sour cream, if desired.
Recipe by Port and Fin at https://portandfin.com/butternut-squash-black-bean-chicken-pasta-bake/