Oven-Baked Butternut Squash Chili
with Beans, Guajillo Sauce & Sour Cream
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting vegetarian chili features diced butternut squash, fresh tomatoes, and a duo of black and pinto beans—baked in a Mexican-spiced chile sauce, then finished off with melty cheese, sour cream, and crispy onions.
Details
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting vegetarian chili features diced butternut squash, fresh tomatoes, and a duo of black and pinto beans—baked in a Mexican-spiced chile sauce, then finished off with melty cheese, sour cream, and crispy onions.
Nutrition per serving
Ingredients
½ lb
Diced Butternut Squash
1 each
15.5-oz can Black Beans
1 each
15.5-oz can Pinto Beans
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
⅓ cup
Mirepoix
⅓ cup
Guajillo Chile Pepper Sauce
4 oz
Grape Tomatoes
⅓ cup
Crispy Onions
¼ cup
Sour Cream
4 oz
Shredded Monterey Jack Cheese
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the black beans and pinto beans. In the tray, combine the drained beans, squash, tomatoes, mirepoix, spice blend, and guajillo sauce. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 28 to 30 minutes, or until the squash is tender when pierced with a fork. Remove from the oven. Carefully remove the foil; season with salt and pepper. Add the cheese; stir until melted and combined. Serve the baked tray topped with the sour cream and crispy onions. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the black beans and pinto beans. In the tray, combine the drained beans, squash, tomatoes, mirepoix, spice blend, and guajillo sauce. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 28 to 30 minutes, or until the squash is tender when pierced with a fork. Remove from the oven. Carefully remove the foil; season with salt and pepper. Add the cheese; stir until melted and combined. Serve the baked tray topped with the sour cream and crispy onions. Enjoy!
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