Black Bean Butternut Squash (Printer-friendly)

Roasted butternut squash and black beans fill zucchini boats, topped with zesty sauce and melted cheese.

# 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 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

# How to Make It:

01 - Preheat oven to 400°F. Cut zucchini in half lengthwise and scoop out the flesh with a spoon, leaving a ¼-inch thick shell. Reserve ½ cup of the scooped flesh and chop it finely.
02 - Arrange 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 until slightly softened.
03 - While zucchini roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 2 minutes. Add garlic, reserved zucchini flesh, and butternut squash; cook for 8-10 minutes until squash is just tender.
04 - Stir in black beans, chili powder, cumin, smoked paprika, and ¾ cup enchilada sauce. Cook for 2-3 minutes until heated through and well combined. Remove from heat.
05 - Remove zucchini boats from the oven. Spoon the black bean and squash mixture evenly into each boat, packing lightly.
06 - Drizzle remaining ¾ cup enchilada sauce over the stuffed boats. Sprinkle shredded Monterey Jack or cheddar cheese evenly on top.
07 - Return to oven and bake for 15-20 minutes until cheese is melted and bubbly and zucchini is fork-tender.
08 - Top with crumbled queso fresco, fresh cilantro, avocado slices, and lime wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • The roasted squash gets sweet and caramelized while the black beans keep everything satisfying
  • You get all the enchilada flavors you love without rolling a single tortilla
02 -
  • Scooping too much zucchini flesh makes the boats collapse during the second bake, so leave a sturdy quarter-inch wall
  • Overcrowding the pan while roasting the initial vegetables traps steam and prevents proper browning
03 -
  • Let the boats rest for 5 minutes after baking so the filling sets slightly and makes them easier to serve
  • Use a small cookie scoop for portioning the filling evenly without making a mess

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