This Butternut Squash Chili Mac is the ultimate comfort food. Chili, cheese, pasta.. holy yummo. Bonus, it’s a high protein veggie meal too that is sure to satisfy a hungry appetite.
- 1 medium butternut squash, small diced
- 1 tablespoon olive oil
- salt and freshly ground pepper
- 12 oz gluten-free rotini
- 1/2 red onion, diced
- 1/2 yellow pepper, diced
- 1 tablespoon minced garlic
- 1 can diced tomatoes
- 1 cup pumpkin beer
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 can great northern beans
- 1 can kidney beans
- 1 cup shredded cheddar cheese
- Preheat oven to 425 degrees F; line baking sheet with parchment paper.
- Arrange butternut squash on baking sheet; season with salt and pepper and drizzle with olive oil.
- Roast for 30 minutes.
- Meanwhile, boil large stock pot of water seasoned with salt; cook pasta al dente according to package directions, about 8 minutes. Drain and set aside.
- In stock pot, drizzle with olive oil and heat to medium high heat. Sauté peppers, onions, and garlic until translucent.
- Stir in tomatoes, pumpkin beer, chili powder, cumin, beans, and butternut squash to combine.
- Toss in pasta, coat with sauce, and remove from heat.
- Pour chili mac into single serve bowls and top with cheese.
- Note: For meal prep, place chili mac in 9X13 inch baking dish and top with cheese. Reheat in oven at 375 degrees for 10 minutes or until cheese melts.
- Serving Size: 1/8 recipe
- Calories: 358
- Sodium: 728mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 16g