Black Bean Butternut Squash Boats (Printable)
Zucchini boats filled with roasted squash, black beans, and zesty sauce for a flavorful vegetarian dish.
# 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
→ 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
→ Toppings
14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Fresh lime wedges
# How to Make It:
01 - Set oven to 400°F for roasting the zucchini boats.
02 - Cut zucchini in half lengthwise and scoop out flesh with a spoon, 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 until slightly softened.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 2 minutes. Add garlic, reserved zucchini flesh, and butternut squash; cook 8-10 minutes until squash is fork-tender.
05 - Stir in black beans, chili powder, cumin, smoked paprika, and ¾ cup enchilada sauce. Simmer 2-3 minutes until flavors meld. Remove from heat.
06 - Remove zucchini from oven. Spoon the black bean and squash mixture evenly into each boat, pressing gently to pack filling.
07 - Drizzle remaining ¾ cup enchilada sauce over stuffed boats and sprinkle evenly with shredded cheese.
08 - Return to oven and bake 15-20 minutes until cheese is melted and bubbly, and zucchini is completely tender when pierced with a fork.
09 - Top with queso fresco, fresh cilantro, avocado slices, and lime wedges. Serve immediately while hot.
# Expert Hacks:
01 -
- Everything roasts on one pan while the filling simmers, making weeknight cooking feel effortless
- The combination of sweet roasted squash and smoky spices hits every craving at once
02 -
- Do not skip roasting the zucchini boats first, or they will release too much water and turn mushy
- Reserve some of the scooped zucchini flesh because it adds sweetness and texture to the filling
03 -
- Use a cookie scoop to fill the boats evenly without making a mess
- Let the boats rest for 5 minutes after baking so they hold their shape when you serve them