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Export 14 ingredients for grocery delivery
Step 1
Make the Butternut Squash Mac and Cheese.
Step 2
Meanwhile, heat the oil in a large, deep skillet over medium heat on the stove. Add the onion, green pepper, and jalapeño, if using. Sauté for 4 to 5 minutes until softened.
Step 3
Add the chili powder, cumin, oregano, and cayenne, if using, and sauté 1 minute, until fragrant.
Step 4
Add the diced tomatoes and vegetable broth and stir well to combine. Simmer for 10 to 15 minutes until thick and bubbly.
Step 5
Add the corn and kidney beans to the tomato mixture and stir.
Step 6
Pour the Butternut Mac Cheese Sauce into the tomato/bean mixture and stir to combine. (I use the whole sauce recipe, but feel free to add less if you prefer).
Step 7
Add the cooked noodles and stir to combine
Step 8
Serve immediately with fresh chopped cilantro and chopped green onions, if using, sprinkled on top.
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