Black Bean Butternut Squash Boats (Printable)
Roasted butternut squash and black beans fill zucchini boats, covered with enchilada sauce and melted cheese for a hearty meal.
# 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 - 1½ 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 black pepper to taste
13 - 2 tbsp olive oil
→ Optional Toppings
14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Fresh lime wedges
# Directions:
01 - Preheat oven to 400°F.
02 - Halve zucchini lengthwise and use a spoon to scoop out the flesh, leaving a ¼-inch thick 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 tbsp 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.
# Expert Tips:
01 -
- The roasted butternut squash gets caramelized and sweet while the black beans keep everything hearty enough to satisfy even the most dedicated carnivores
- You get all those enchilada flavors we crave but without the work of rolling and folding tortillas
02 -
- Scooping too much zucchini flesh makes boats that collapse in the oven, leaving about ¼-inch thickness gives them structure while still being tender
- Overcooking the squash before stuffing turns it to mush, aim for just tender so it maintains some texture in the final dish
03 -
- Use a small cookie scoop to portion the filling evenly into each boat for picture-perfect presentation
- Let the boats rest 5 minutes after baking so the cheese sets slightly and makes serving easier