Black Bean Butternut Squash Boats (Printable Version)

Roasted butternut squash and black beans fill zucchini boats with zesty sauce and melted cheese for a satisfying meal.

# 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 for roasting the zucchini boats.
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. 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 until softened. 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 enchilada sauce. Cook for 2-3 minutes to meld flavors, then remove from heat.
06 - Remove zucchini boats from oven. Spoon the black bean and squash mixture evenly into each boat, packing gently.
07 - Drizzle remaining ¾ cup 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 - Top with queso fresco, cilantro, avocado slices, and lime wedges as desired. Serve hot.

# Expert Suggestions:

01 -
  • The roasted zucchini becomes tender and sweet, creating the perfect vessel for all those spiced, smoky flavors
  • Everything bakes in one pan so you get maximum flavor with minimal cleanup
  • You can customize the heat level and toppings to make everyone at the table happy
02 -
  • Do not skip roasting the zucchini boats first or they will release too much water and make everything soggy
  • Reserving and cooking some of the scooped zucchini flesh adds flavor and reduces food waste
  • The filling can be made ahead and refrigerated for up to two days before assembling and baking
03 -
  • Use a small cookie scoop to distribute the filling evenly among all the zucchini boats
  • Let the boats rest for five minutes after baking so they set up slightly and are easier to serve

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