Black Bean Butternut Squash (Printable)
Zucchini boats packed with black beans, roasted butternut squash, cheese, and flavorful sauce for a wholesome main.
# 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 (optional)
→ Spices & Seasonings
09 - 1 teaspoon chili powder
10 - ½ teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - Salt and black pepper to taste
13 - 2 tablespoons olive oil
→ Toppings
14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# Directions:
01 - Preheat oven to 400°F.
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. 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 Tips:
01 -
- The combination of sweet roasted squash and smoky spiced beans creates this incredible depth of flavor that keeps everyone coming back for seconds
- Everything bakes in one pan meaning less cleanup and more time enjoying dinner with the people you love
02 -
- Do not skip roasting the zucchini boats first because this step prevents them from becoming watery and mushy once the filling is added
- Reserve that scooped out zucchini flesh and chop it into the filling because adding it back in creates the best texture and prevents food waste
03 -
- Use a small cookie scoop to distribute the filling evenly so each boat has the same amount
- Place the baking sheet on the lower oven rack if you want the bottoms more tender without making the tops too brown