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 “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, but 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 be 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 🙂
Ingredients
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
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