Black Bean Butternut Squash (Printable)

Roasted butternut squash, black beans, and cheese fill tender zucchini boats with vibrant Mexican-inspired flavors.

# What You 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 pepper to taste
13 - 2 tbsp olive oil

→ Toppings

14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Halve zucchini lengthwise and use a spoon to scoop out the flesh, leaving a ¼-inch shell. Reserve ½ cup of the scooped flesh and chop 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 8-10 minutes until squash is just tender.
05 - Stir in black beans, chili powder, cumin, smoked paprika, and half of the enchilada sauce (¾ cup). 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 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.

# Helpful Tips:

01 -
  • The roasted zucchini becomes tender without getting mushy, creating the perfect vessel for all that spiced goodness
  • You get all the comfort of enchiladas with the added satisfaction of eating your vegetables
  • The filling is so hearty and satisfying that even confirmed carnivores wont notice its meatless
02 -
  • Overstuffing the zucchini boats will make them split during baking, so resist the urge to mound the filling too high
  • The zucchini releases water as it roasts, so if you see liquid pooling in your baking sheet, just carefully pour it off before adding the final sauce
  • Let the boats rest for about five minutes after baking or the filling will slide right out when you try to serve them
03 -
  • Use a melon baller or small cookie scoop instead of a spoon for more precise zucchini hollowing
  • Roast your squash cubes on a separate sheet pan first if you want them extra caramelized before adding to the filling

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