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
4 Servings
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Vegetarian
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting vegetarian chili features diced butternut squash, fresh tomatoes, and pinto beans—baked in a Mexican-spiced chile sauce, then finished off with melty cheese, sour cream, and crispy onions.
13 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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ingredients
Oven-Baked Butternut Squash Chili with Beans, Guajillo Sauce & Sour Cream
Title
  • 1 lb Diced Butternut Squash
  • 2 15.5-Oz Cans Pinto Beans
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ⅔ cup Mirepoix
  • ⅔ cup Guajillo Chile Pepper Sauce
  • ½ lb Grape Tomatoes
  • ⅓ cup Crispy Onions
  • ½ cup Sour Cream
  • ½ lb Shredded Monterey Jack Cheese
  • 2 Single-Use Aluminum Trays
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 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. Add the cheese and season with salt and pepper; stir until melted and combined. Serve the baked trays topped with the sour cream and crispy onions. Enjoy! 

Tips from Home Chefs

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 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. Add the cheese and season with salt and pepper; stir until melted and combined. Serve the baked trays topped with the sour cream and crispy onions. Enjoy! 

Bake the trays & serve your dish
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