📖 Instructions

1. First, let's prep the butternut squash. Preheat your oven to 400°F (200°C). Peel, deseed, and cube one medium butternut squash. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 30-40 minutes, or until tender. You'll know it's ready when a fork easily pierces the cubes. Don't rush this part; perfectly roasted squash is key!
2. Next, cook the pasta. While the squash roasts, bring a large pot of salted water to a boil. Add 1 pound of your favorite pasta (I love using rotini or farfalle for this recipe). Cook according to package directions until al dente. Remember to taste-test a piece to ensure it's cooked perfectly! Drain well and set aside.
3. Now, for the chorizo! Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 8 ounces of chorizo, crumbled, and cook, breaking it up with a wooden spoon, until browned and crispy. This takes about 5-7 minutes, depending on your stove. Remove the chorizo from the skillet and set aside, leaving the delicious chorizo-infused oil in the pan.
4. In the same skillet, add 1 can (15 ounces) of black beans, rinsed and drained, along with the roasted butternut squash. Mash some of the squash with a fork for extra creaminess. Stir everything together and cook for about 5 minutes, letting the flavors meld. Oh, this smell is amazing!
5. Time to combine everything! Add the cooked pasta to the skillet with the black beans and squash. Stir in the cooked chorizo. Taste and adjust seasonings. You might want to add a pinch more salt or pepper, maybe even a dash of red pepper flakes for a little kick!
6. Finally, serve and enjoy! Garnish with some fresh cilantro or parsley if you're feeling fancy. A squeeze of lime juice adds a lovely brightness. And there you have it—a hearty, flavorful, and totally satisfying meal! Serve immediately for best results.