Black Bean Butternut Squash (Printable)
Zucchini boats filled with roasted butternut squash, black beans, and a flavorful cheese topping.
# What You'll Need:
→ Vegetables
01 - 4 large zucchini
02 - 2 cups butternut squash, peeled and diced into ½-inch cubes
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
→ Beans
05 - 1 (15 oz) can black beans, drained and rinsed
→ Sauces & Dairy
06 - 1 ½ cups enchilada sauce (red or green)
07 - 1 cup shredded Monterey Jack or cheddar cheese
08 - ¼ cup crumbled queso fresco
→ Spices & Seasonings
09 - 1 tsp chili powder
10 - ½ tsp ground cumin
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper to taste
13 - 2 tbsp olive oil
→ Toppings
14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# How To Make It:
01 - Preheat oven to 400°F for roasting the zucchini boats.
02 - Halve zucchini lengthwise. Use a spoon to scoop out the flesh, leaving a ¼-inch thick shell. Reserve ½ cup of the scooped flesh and chop it finely.
03 - Place zucchini boats cut side up on a baking sheet. Lightly brush with 1 tablespoon olive oil and season with salt and pepper. Roast for 15 minutes.
04 - Heat remaining olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes. Add garlic, chopped zucchini flesh, and butternut squash; cook for 8-10 minutes until squash is just tender.
05 - Stir in black beans, chili powder, cumin, smoked paprika, and ¾ cup enchilada sauce. Cook for 2-3 minutes, then remove from heat.
06 - Remove zucchini boats from oven. Spoon the black bean and squash mixture evenly into each boat.
07 - Drizzle remaining enchilada sauce over stuffed boats and sprinkle with shredded cheese.
08 - Return to oven and bake for 15-20 minutes, until cheese is melted and bubbly and zucchini is fork-tender.
09 - Garnish with queso fresco, cilantro, avocado slices, and lime wedges as desired. Serve hot.
# Expert Hints:
01 -
- Everything cooks in one pan except a quick skillet step, making cleanup surprisingly manageable
- The sweetness of butternut squash balances the smoky spices in a way that keeps you coming back for seconds
02 -
- Don't skip roasting the zucchini boats first, otherwise they'll release too much water and become soggy while baking
- The scooped zucchini flesh adds texture and prevents waste, but only use half a cup or the filling will be too watery
03 -
- If your zucchini boats wobble, slice a thin strip off the bottom to create a flat base
- Let the boats rest for 5 minutes after baking so the filling sets slightly and is easier to serve