Butternut Squash, Black Bean & Chicken Pasta Bake From Port & Fin Prep time: 30 mins Cook time: 30 mins T otal time: 1 hour A creamy, veggie-filled, Mexican-inspired pasta bake that is sure to satisfy. Using pre-cooked rotisserie chicken lessens the hands-on prep for this dish. If you have the time, prepare this in advance, storing in the casserole dish in the fridge until ready to serve. Then simply heat and eat! Ingredients 1 large onion, diced Olive oil 3 cups vegetable stock, or water 1 butternut squash, peeled and diced into 1-inch pieces 1 tsp cumin 1½ tsp chili powder ¼ tsp red chili flakes ¼ tsp salt ¼ tsp black pepper 1 540ml can black beans, rinsed and drained Pre-cooked shredded chicken, about 2 cups 2 cups applewood smoked cheddar ½ cup mozzarella 450g rigatoni pasta Salsa, to serve (optional) Sour cream, to serve (optional) Instructions Preheat oven to 375°F. Lightly grease a 13x9-inch (or equivalent) casserole dish; se...