One-Pot Butternut Squash Chili Mac Recipe

Recipe at a Glance

Prep: 15 minutes  |  Cook: 30 minutes  |  Total: 45 minutes  |  Servings: 6  |  Category: Pasta  |  Estimated calories: 430 kcal per serving

Why You’ll Love This One-Pot Butternut Squash Chili Mac

• Straightforward ingredients and a manageable cooking process.
• A distinctive flavor and texture that photographs beautifully.
• Flexible enough for a family meal, sharing, or making ahead.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 ounces) black beans, rinsed
• 1 can (14.5 ounces) diced tomatoes
• 3 cups low-sodium vegetable broth
• 8 ounces dry elbow macaroni
• 1 cup frozen corn
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon lime juice
• 1/2 teaspoon salt, plus more to taste

How to Make One-Pot Butternut Squash Chili Mac

1. Heat oil in a large Dutch oven. Sauté onion and bell pepper for 4 minutes, then add garlic and stir 30 seconds.
2. Add squash, chili powder, cumin, smoked paprika and salt. Stir for 1 minute to coat the vegetables.
3. Add beans, tomatoes and broth. Bring to a simmer, cover and cook 10–12 minutes until squash is almost tender.
4. Stir in dry macaroni and corn. Simmer uncovered 9–11 minutes, stirring often, until pasta is tender; add a little water if needed.
5. Remove from heat. Fold in cheddar and lime juice; rest 3 minutes before serving.

Tips for the Best One-Pot Butternut Squash Chili Mac

• Cut squash into evenly sized small cubes for predictable cooking.
• Stir frequently once pasta goes in so it does not stick.
• The sauce thickens as it stands; loosen with a spoonful of broth.

Variations to Try

• Use kidney beans instead of black beans.
• Add chopped jalapeño with the onion for extra heat.

How to Store It

Refrigerate leftovers up to 3–4 days. Reheat with a splash of broth over low heat. Freeze portions for up to 2 months, though pasta softens after thawing.

Frequently Asked Questions

Can you cook macaroni directly in vegetarian chili?

Yes. Add enough broth and stir often so the pasta cooks evenly in the sauce.

Can I use frozen butternut squash in chili mac?

Yes, but reduce the initial simmer slightly and check for tenderness.

How do I make butternut squash chili mac dairy free?

Omit cheddar or use a plant-based alternative; check that the pasta and toppings suit your needs.

For consistent results, follow the visual doneness cues in the method rather than relying on time alone. Ingredient brands, oven performance, and serving size can change the final texture and nutrition. Serve fresh whenever possible, and season to taste just before eating.

One-Pot Butternut Squash Chili Mac

A cozy vegetarian chili mac with tender squash, beans, elbow pasta and melty cheddar.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 3 garlic cloves minced
• 2 cups peeled butternut squash cut into 1/2-inch cubes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can 15 ounces black beans, rinsed
• 1 can 14.5 ounces diced tomatoes
• 3 cups low-sodium vegetable broth
• 8 ounces dry elbow macaroni
• 1 cup frozen corn
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon lime juice
• 1/2 teaspoon salt plus more to taste

Equipment

• Large deep skillet or Dutch oven (for one-pot cooking)
• Chef’s knife and cutting board
• Measuring cups and spoons

Method

 

1. Step 1: Heat oil in a large Dutch oven. Sauté onion and bell pepper for 4 minutes, then add garlic and stir 30 seconds.
2. Step 2: Add squash, chili powder, cumin, smoked paprika and salt. Stir for 1 minute to coat the vegetables.
3. Step 3: Add beans, tomatoes and broth. Bring to a simmer, cover and cook 10–12 minutes until squash is almost tender.
4. Step 4: Stir in dry macaroni and corn. Simmer uncovered 9–11 minutes, stirring often, until pasta is tender; add a little water if needed.
5. Step 5: Remove from heat. Fold in cheddar and lime juice; rest 3 minutes before serving.
6. Tip: Cut squash into evenly sized small cubes for predictable cooking.

Notes

Stir frequently once pasta goes in so it does not stick.
The sauce thickens as it stands; loosen with a spoonful of broth.