Oven-Baked Butternut Squash Chili with Beans, Guajillo Sauce & Sour Cream
Ready to Cook

Oven-Baked Butternut Squash Chili

with Beans, Guajillo Sauce & Sour Cream

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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30g Of Protein
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    From the Test Kitchen

    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.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Butternut Squash Chili with Beans, Guajillo Sauce & Sour Cream
    Title
    • ½ lb Diced Butternut Squash
    • 1 15.5-Oz Can Black Beans
    • 1 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 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    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.

    Bake the tray & serve your dish
    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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    Oven-Baked Butternut Squash Chili

    Prepare the ingredients & make the base
    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.

    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!

    Bake the tray & serve your dish
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