Black Bean Butternut Squash Boats

The smell of roasted squash filling my kitchen on a Tuesday evening changed everything about how I think about comfort food. I had a mountain of zucchini from my neighbor's garden and no plan, until I started scooping and stuffing and ended up with something magical. These boats have become my go-to when I want dinner to feel special without spending hours at the stove.

Last autumn my sister came over exhausted from a brutal week at work and I made these for dinner. She took one bite and actually stopped talking mid-sentence, which never happens, and asked me to teach her how to make them. Now they are her family's Sunday dinner staple.

Ingredients

• 4 large zucchini: Look for straight, evenly sized ones so they sit flat in the pan and cook uniformly
• 2 cups butternut squash: Peel and cube into small ½-inch pieces so they roast in the same amount of time as the onions
• 1 small red onion: Finely diced so it melts into the filling and adds sweetness without overpowering
• 2 cloves garlic: Minced fresh because jarred garlic can taste harsh and metallic after roasting
• 1 (15 oz) can black beans: Rinse thoroughly until the water runs clear to remove any metallic canning taste
• 1 ½ cups enchilada sauce: Red gives classic flavor but green salsa verde makes it bright and tangy
• 1 cup shredded Monterey Jack: Melts beautifully and has just enough mild flavor to complement without competing
• ¼ cup queso fresco: Optional but adds a lovely salty crumble that cuts through the rich filling
• 1 tsp chili powder: Use mild unless you love heat, then go for medium or hot
• ½ tsp ground cumin: Toast it briefly in the pan before adding other ingredients for deeper flavor
• ½ tsp smoked paprika: This is what makes it taste like it came from a restaurant kitchen
• Salt and pepper: Season generously at every step, bland filling ruins good zucchini
• 2 tbsp olive oil: Split between brushing the boats and sautéing the filling

Instructions

Get your oven ready and prep the zucchini:

Preheat oven to 400°F. Halve zucchini lengthwise and scoop out flesh with a spoon, leaving a ¼-inch thick shell. Reserve ½ cup of the scooped flesh, chop it finely, and place boats cut side up on a baking sheet.

Give the boats a head start:

Brush zucchini boats with 1 tablespoon olive oil and season with salt and pepper. Roast for 15 minutes while you make the filling.

Build the flavorful filling:

Heat remaining olive oil in a large skillet over medium heat. Add onion and sauté 2 minutes until fragrant. Add garlic, chopped zucchini flesh, and butternut squash. Cook 8-10 minutes until squash is just tender when pierced with a fork.

Add the beans and spices:

Stir in black beans, chili powder, cumin, smoked paprika, and half the enchilada sauce (¾ cup). Cook for 2-3 minutes until everything is coated and fragrant, then remove from heat.

Stuff and sauce the boats:

Remove zucchini boats from oven and spoon filling evenly into each one. Drizzle remaining enchilada sauce over the tops and sprinkle with shredded cheese.

Melt everything together:

Return to oven and bake 15-20 minutes until cheese is bubbly and starting to brown in spots. The zucchini should be fork-tender but still hold its shape.

Finish with your favorite toppings:

Top with queso fresco, fresh cilantro, avocado slices, and lime wedges. Serve hot while the cheese is still molten and irresistible.

Pin it

My friend who swore she hated vegetarian food asked for seconds and then texted me the next day asking if she had any leftovers. That is when I knew these enchilada boats were something special.

Make It Your Own

Sweet potatoes work beautifully instead of butternut squash and add an even sweeter contrast to the spices. Try corn, peppers, or even spinach in the filling if you need to use up vegetables from your crisper drawer.

Serving Ideas

These boats are substantial enough to stand alone but pair wonderfully with Mexican rice or a simple green salad dressed with lime vinaigrette. The cool creaminess of sliced avocado balances the warm, spiced filling perfectly.

Make Ahead Strategy

You can roast the zucchini boats and prepare the filling up to a day in advance. Store everything separately in the refrigerator, then stuff, sauce, and bake just before serving. The flavors actually develop and deepen overnight.

• Wrap leftover boats individually and reheat at 350°F for 15 minutes
• The filling freezes beautifully for up to three months if you want to meal prep
• Add fresh toppings after reheating since cilantro and avocado do not warm up well

Pin it

There is something deeply satisfying about turning humble zucchini into a meal that makes everyone happy. Hope these boats find their way into your regular dinner rotation too.

Recipe FAQs

→ Can I substitute butternut squash with another vegetable?

Yes, sweet potato works well as a substitute, offering a similar texture and sweetness.

→ How do I ensure the zucchini boats stay firm during baking?

Be sure to scoop out the zucchini flesh leaving a ¼-inch thick shell, which helps maintain structure while roasting.

→ Can this dish be made vegan?

Absolutely. Use plant-based cheese or omit cheese altogether to keep it vegan-friendly.

→ What spices enhance the filling's flavor?

Chili powder, ground cumin, and smoked paprika add warmth and depth to the squash and black bean mixture.

→ Are there options to add heat to this dish?

Yes, a pinch of cayenne pepper can be added for extra spiciness without overpowering the flavors.