Black Bean Butternut Squash

The first time I made these, my kitchen smelled like a Mexican taqueria meets a fall farmers market. I had extra butternut squash sitting on my counter and zucchini from my CSA box that needed using, so I decided to improvise. Now this is the recipe my friends actually text me about afterward.

Last November, I made these for a dinner party where two guests were vegetarian and one was gluten-free. I was nervous about finding something that felt special rather than an afterthought. They disappeared so fast that my friend Sarah literally licked her fork and asked for the recipe before dessert even came out.

Ingredients

• 4 large zucchini: Look for ones that are straight and thick so they hold their shape after hollowing
• 2 cups butternut squash, peeled and diced: The sweetness balances the black beans perfectly
• 1 small red onion, finely diced: Red onion adds a nice bite that white onion lacks here
• 2 cloves garlic, minced: Fresh garlic makes all the difference, dont skip it
• 1 (15 oz) can black beans, drained and rinsed: Rinse them well to avoid that murky can flavor
• 1 ½ cups enchilada sauce: Red is traditional but green brings a bright tangy twist
• 1 cup shredded Monterey Jack or cheddar cheese: Jack melts beautifully while cheddar adds sharpness
• ¼ cup crumbled queso fresco: Optional but that salty crumble on top is worth it
• 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika: This trio creates that authentic Mexican restaurant flavor
• Salt and pepper, to taste: Taste your filling before stuffing to season properly
• 2 tbsp olive oil: Divide between roasting the zucchini and sautéing the filling
• Fresh cilantro, avocado, lime wedges: These toppings make everything feel complete

Instructions

Get your oven ready:

Preheat to 400°F and grab a large baking sheet that can fit all eight zucchini halves without crowding.

Prep the zucchini boats:

Cut each zucchini lengthwise and scoop out the flesh with a spoon, leaving about a ¼-inch thick shell so they stay sturdy during baking.

Roast the empty boats:

Brush them with half the olive oil, season generously with salt and pepper, and roast for 15 minutes while you make the filling.

Sauté the aromatics:

Heat the remaining olive oil in a large skillet over medium heat and cook the onion for 2 minutes until it softens.

Cook the filling:

Add garlic, the reserved chopped zucchini flesh, and butternut squash cubes, cooking for 8-10 minutes until the squash is tender.

Season it up:

Stir in black beans, chili powder, cumin, smoked paprika, and half the enchilada sauce, letting everything get friendly for 2-3 minutes.

Stuff the boats:

Pull the roasted zucchini from the oven and spoon that gorgeous filling evenly into each shell, mounding it slightly.

Add the sauce and cheese:

Drizzle the remaining enchilada sauce over the stuffed boats and shower them with shredded cheese.

Finish baking:

Return to the oven for 15-20 minutes until the cheese is bubbling and browned in spots.

Top and serve:

Scatter queso fresco, fresh cilantro, avocado slices, and lime wedges on top while theyre still hot.

Pin it

My sister called me mid-bite the first time she made these, just to say she finally understood why I talked about zucchini boats so much. Theres something about the way the zucchini becomes tender while still holding its shape that makes this feel so much more special than regular enchiladas.

Make It Your Own

Sweet potatoes work beautifully instead of butternut squash, especially in winter when theyre at their sweetest. I also love adding corn to the filling when fresh corn is in season. A pinch of cayenne brings the heat if you like things spicy.

Serving Ideas

These boats are surprisingly filling on their own, but a simple green salad with lime vinaigrette makes the meal feel complete. Mexican rice is never a bad idea either. I usually set out extra toppings so everyone can customize their own.

Make Ahead Wisdom

You can prep everything up to a day in advance. I roast the zucchini boats and make the filling separately, then assemble and bake just before serving. The flavors actually meld better when the filling sits overnight.

• Wrap stuffed unbaked boats tightly and refrigerate up to 24 hours
• Add 5-10 minutes to baking time if baking from cold
• Leftovers reheat surprisingly well in the microwave

Pin it

Theres something deeply satisfying about turning humble zucchini into such a beautiful, crowd-pleasing dinner. Hope these boats find their way into your regular rotation.

Recipe FAQs

→ Can I substitute the butternut squash with another vegetable?

Yes, sweet potato is an excellent substitute providing a similar sweetness and texture.

→ How can I make this dish vegan-friendly?

Replace the cheese with plant-based alternatives or omit it entirely for a dairy-free version.

→ What spices enhance the flavors in this dish?

Chili powder, ground cumin, and smoked paprika combine to add depth and warmth.

→ Is it necessary to scoop out the zucchini before baking?

Yes, hollowing the zucchini creates space to hold the squash and bean filling and ensures even cooking.

→ Can I prepare this dish ahead of time?

You can prepare the filling and hollow the zucchini in advance, then assemble and bake when ready to serve.