Black Bean Butternut Squash (Printable Version)

Roasted butternut squash and black beans fill zucchini boats 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 (optional)

→ 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 Steps:

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. Lightly brush with 1 tablespoon olive oil and season with salt and pepper. Roast for 15 minutes.
04 - Heat remaining 1 tablespoon 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 of the 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.

# Helpful Tips:

01 -
  • Everything cooks in one pan while the zucchini roasts, meaning less cleanup and more time to actually enjoy your evening
  • The combination of sweet roasted squash and smoky spices hits every flavor corner youre craving
  • You get all the comfort of enchiladas without the heavy tortillas, leaving you satisfied but not stuffed
02 -
  • Overstuffing the zucchini boats causes them to split during baking, so resist the urge to pile the filling too high
  • Sweet potatoes make an excellent substitute for butternut squash and actually roast slightly faster
  • The zucchini will release quite a bit of liquid as it cooks, so using a rimmed baking sheet is essential to avoid a mess in your oven
03 -
  • Use a melon baller or small cookie scoop to remove the zucchini flesh more precisely and avoid puncturing the skin
  • If your zucchini boats wobble, slice a thin strip off the bottom to create a flat base without cutting through to the center
  • Let the boats rest for 5 minutes after baking so the filling sets slightly and is easier to serve

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