Butternut Squash Chili Mac

  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 servings 1x


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


  1. Preheat oven to 425 degrees F; line baking sheet with parchment paper.
  2. Arrange butternut squash on baking sheet; season with salt and pepper and drizzle with olive oil.
  3. Roast for 30 minutes.
  4. 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.
  5. In stock pot, drizzle with olive oil and heat to medium high heat. Sauté peppers, onions, and garlic until translucent.
  6. Stir in tomatoes, pumpkin beer, chili powder, cumin, beans, and butternut squash to combine.
  7. Toss in pasta, coat with sauce, and remove from heat.
  8. Pour chili mac into single serve bowls and top with cheese.
  9. 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