Spicy chorizo, roasted butternut squash, and cheesy pasta goodness all in one dish. It’s a comforting fall dish your family is sure to love!
By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.
If I had to pick a theme for the past seven days it would be it would be “Squash Everything”. In the last week I’ve made Butternut Squash Taco Bowls, Spicy Dark Chocolate Pumpkin Seed Bark, Pumpkin Seed & Chia Granola, and now this Chorizo Squash Pasta Bake. Squash is good in all forms, if you ask me.
You know what else I enjoy almost any way you cook it? PASTA. People often wonder if pasta can fit into a healthy lifestyle. The answer: of course! Not only can pasta be nutritious and satisfying, it’s also budget-friendly. Gotta love that!
Did you know: Enriched pasta is an excellent source of folic acid, which is especially important for women who could become pregnant.
Pasta is like a “gateway” food to help introduce new veggies to kids and to increase daily veggie intake for the entire family. This homemade marinara sauce is loaded with veggies and ready to piled on top of the pasta of your choice! On busy nights when there’s not much time to cook, you’ll find me whipping up pasta and throwing in any suitable veggies found in the fridge or freezer!
Is your diet low in fiber? Enjoy more whole wheat pasta! One cup of cooked whole wheat pasta can provide up to 25% of your daily fiber needs. Wowza!
Tip: To save on prep time, you can purchase diced butternut squash, which I’ve found in most grocery stores. If you choose to dice a whole butternut squash, just cut the top and the bottom off, pierce it with a fork a few times and microwave for about 2 minutes to help make the process of peeling and dicing the squash easier. Just be sure to let the squash cool off slightly before handling. I’m all about working smarter, not harder :)
Chorizo Squash Pasta Bake
1 1/2 cups diced butternut squash
1/2 Tbsp + 1 tsp olive oil
Salt, to taste
Black pepper, to taste
2 cups dry penne pasta (you can also use a whole wheat variety for extra fiber!)
1/3 cup diced yellow onion
4 oz chorizo
1/2 cup diced green bell pepper
2 cups chopped kale, stems removed
1/4 tsp garlic powder
1 cup shredded Cheddar cheese
3 oz 1% milk
1. Preheat oven to 375°F. Spread diced butternut squash into an even layer on a baking sheet. Lightly coat squash with 1/2 Tbsp olive oil and season with salt and pepper. Bake butternut squash for about 20 minutes, or until easily pierced with a fork. Set aside. Reduce oven temperature to 350°F.
2. While squash is cooking, cook pasta according to package directions. Drain water from pasta using a colander and set aside.
3. In a large stock pot, heat 1 tsp of olive oil over medium-high heat then add onions. Saute for 5 minutes.
4. Reduce heat to medium-low and add chorizo. Break up the chorizo and cook until no longer pink.
5. Add bell peppers, roasted squash, and kale to the chorizo and cook for 5 minutes, or until kale is slightly wilted. Add garlic powder and stir well.
6. Lightly coat an 8-inch square pan or 9×7 casserole dish with cooking spray or coconut oil. Set aside.
7. Add the cooked pasta, 3/4 cup of the shredded cheese, and the 3 oz of milk to the stock pot with chorizo and vegetables. Mix well so that cheese starts to melt and coat the pasta. Pour the mixture into the baking dish and top with remaining 1/4 cup of cheese.
8. Place baking dish in oven and bake for 10 minutes. Serve immediately.
Any leftovers will keep in the refrigerator for 3 days.
Pasta certainly fits into a healthy, balanced diet and can make a meal more satisfying without breaking the bank. Want more inspiration for healthy pasta dishes? Click on the blue frog to see other Recipe Reduxer’s recipes and be sure to check out www.ilovepasta.org