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
+$9.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • Keep it 2 Servings
    I don't want to make any changes to my meal View recipe
  • Make it 4 Servings
    Add 2 additional servings to my meal
    • Make it 4 Servings

    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.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Oven-Baked Butternut Squash Chili with Beans, Guajillo Sauce & Sour Cream
    Title
    • 1 lb Diced Butternut Squash
    • 2 15.5-Oz Cans Black Beans
    • 2 15.5-Oz Cans Pinto Beans
    • ¾ cup Mirepoix
    • ¾ cup Guajillo Chile Pepper Sauce
    • ½ lb Grape Tomatoes
    • ⅓ cup Crispy Onions
    • ½ cup Sour Cream
    • ½ lb Shredded Monterey Jack Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Single-Use Aluminum Trays
    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. Between the two trays, evenly divide the drained beans, squash, tomatoes, mirepoix, spice blend, and guajillo sauce. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    Bake the trays & serve your dish
    2 Bake the trays & serve your dish

    Tightly cover the trays 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 trays topped with the sour cream and crispy onions. Enjoy! 

    Tips from Home Chefs

    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. Between the two trays, evenly divide the drained beans, squash, tomatoes, mirepoix, spice blend, and guajillo sauce. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the trays & serve your dish

    Tightly cover the trays 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 trays topped with the sour cream and crispy onions. Enjoy! 

    Bake the trays & serve your dish
    Browse Steps
    1 of 2