Butternut Black Bean Pasta Skillet

By srumbel

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!
from a-kitchen-addiction.com

Ingredients

• 2 lb butternut squash, peeled and cut into bite-size pieces
• 3 tbsp olive oil, divided
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 C + 2tbsp bunch of parsley, chopped, divided
• 1/4 C onion, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, chopped
• 1 1/2 C chicken stock
• 1 tbsp cornstarch mixed with 1 tbsp cold water
• 1/2 tsp ginger
• 1 C black beans
• 1 1/2 C shredded mozzarella or provolone cheese, divided

Preparation

Step 1

Preheat oven to 425. Line a baking sheet with a baking mat or parchment paper. Add squash and drizzle with 1 tablespoons 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.
While squash is roasting, prepare pasta according to package instructions.
Also while squash is roasting, add remaining 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.
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.
Add in black beans and 1 cup mozzarella. Cook for another 5-7 minutes or until beans are warm and cheese melts.
Stir in squash, pasta, and remaining parsley. Sprinkle with remaining cheese right before serving.
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.

Serves: 6