Black Bean Butternut Squash Boats (Printable)
Roasted butternut squash and black beans fill zucchini boats with zesty sauce and melted cheese topping.
# 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 - 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
# Directions:
01 - Preheat oven to 400°F.
02 - Cut zucchini in half 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 - 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.
04 - Heat remaining olive oil in a large skillet over medium heat. Add onion and cook for 2 minutes. Add garlic, chopped zucchini flesh, and butternut squash; cook 8-10 minutes until squash is tender.
05 - Stir in black beans, chili powder, cumin, smoked paprika, and ¾ cup enchilada sauce. Cook for 2-3 minutes and remove from heat.
06 - Remove zucchini boats from oven. Divide the black bean and squash mixture evenly among the boats.
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 - Top with queso fresco, cilantro, avocado slices, and lime wedges. Serve immediately.
# Expert Tips:
01 -
- The roasted butternut squash gets these caramelized edges that taste like candy but savory
- Everything bakes in one vessel so cleanup is basically nonexistent
- You get all those enchilada flavors without the tedious rolling process
02 -
- I once skipped roasting the zucchini boats first and they were disappointingly squishy instead of tender with structure
- Butternut squash can vary in sweetness so taste your filling before adding the final salt and pepper
03 -
- Line your baking sheet with foil or parchment because that cheese will inevitably bubble over and burn onto the pan
- Use an ice cream scoop or cookie scoop to fill the boats evenly and quickly