Black Bean Butternut Squash

The first time I made these enchilada boats, my roommate walked in and immediately asked what smelled like a Mexican restaurant had taken over our kitchen. That roasted squash scent filling the whole apartment was something else entirely.

I served these at a dinner party where two guests were convinced they hated zucchini, and they went back for seconds. Sometimes the best way to win people over is hiding vegetables under a blanket of melted cheese.

Ingredients

• 4 large zucchini: Look for straight, evenly sized ones so they sit flat in the pan and cook evenly
• 2 cups butternut squash, peeled and diced: Cutting into small half inch cubes helps it roast at the same rate as the tender zucchini
• 1 small red onion, finely diced: Red onion brings a sweetness that balances the earthy beans
• 2 cloves garlic, minced: Fresh garlic makes all the difference, do not use jarred stuff here
• 1 (15 oz) can black beans, drained and rinsed: Rinse them really well to remove any metallic canned taste
• 1 ½ cups enchilada sauce: Red sauce brings classic flavor but green creates this bright tangy situation thats pretty special too
• 1 cup shredded Monterey Jack or cheddar cheese: Jack melts like a dream but cheddar brings more sharp flavor
• ¼ cup crumbled queso fresco: That salty crumble on top is optional but adds such a nice restaurant finish
• 1 tsp chili powder: This builds the base flavor layer without too much heat
• ½ tsp ground cumin: Cumin is what makes it taste distinctly like enchiladas instead of just stuffed vegetables
• ½ tsp smoked paprika: The smoked variety adds this subtle campfire quality
• Salt and pepper, to taste: Taste your filling before stuffing, beans need a good amount of salt
• 2 tbsp olive oil: One tablespoon for the boats, one for the filling
• ¼ cup chopped fresh cilantro: The fresh herb cut against all that rich cheese is pretty essential
• 1 avocado, sliced: Creamy avocado cools down any spice heat beautifully
• Lime wedges: That acid hit at the end makes everything pop

Instructions

Get your oven ready:

Preheat to 400°F and grab a large baking sheet, you want everything hot and ready to go

Prep the zucchini boats:

Halve the zucchini lengthwise and scoop out the flesh with a spoon, leaving about a quarter inch shell, then chop half a cup of that scooped flesh really fine

Start the roasting:

Brush the boats with one tablespoon olive oil, season with salt and pepper, and arrange them cut side up on the baking sheet for 15 minutes

Build the filling base:

Heat the remaining oil in a large skillet over medium heat, cook the onion for 2 minutes, then add garlic, the reserved zucchini flesh, and squash cubes

Add the beans and spices:

Stir in black beans, chili powder, cumin, smoked paprika, and three quarters cup of enchilada sauce, cook for 2 to 3 minutes

Stuff the boats:

Pull those partially roasted zucchini from the oven and divide the filling evenly among all eight boats

Sauce and cheese:

Drizzle the remaining enchilada sauce over each stuffed boat, then sprinkle the shredded cheese all over the top

Final bake:

Return to the oven for 15 to 20 minutes until the cheese is bubbling and starting to brown in spots

Garnish and serve:

Top with crumbled queso fresco, fresh cilantro, avocado slices, and serve with lime wedges on the side

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My sister called me the next day demanding the recipe because her husband kept talking about them. These boats have a way of lingering in peoples minds long after the plates are empty.

Making It Your Own

Sweet potatoes work beautifully instead of butternut squash and add even more natural sweetness. A pinch of cayenne pepper in the spice mix wakes everything up without overwhelming the palate.

Meal Prep Magic

The filling can be made up to three days ahead and stored in the refrigerator. When you are ready to eat, just stuff the boats and bake, turning weekday dinner into something that feels special.

Perfect Pairings

These boats are substantial enough to stand alone but a crisp green salad with lime vinaigrette cuts through the richness beautifully. Mexican rice or warm corn tortillas round out the meal.

• Keep extra enchilada sauce warm on the table for drizzling
• A cold beer or crisp white wine complements the spices perfectly
• Leftovers reheat surprisingly well for lunch the next day

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There is something deeply satisfying about turning vegetables into something this comforting and complete. Hope these boats find their way to your table soon.

Recipe FAQs

→ Can I substitute butternut squash with another vegetable?

Yes, sweet potato is a great alternative that maintains sweetness and texture, roasting well alongside the other ingredients.

→ How do I make this dish vegan-friendly?

Replace the cheese with plant-based alternatives or omit it completely to keep it dairy-free without sacrificing flavor.

→ What is the best way to prepare zucchini boats evenly?

Halve the zucchini lengthwise and carefully scoop out the flesh to create uniform shells about ¼-inch thick for even roasting and stuffing.

→ How long should I roast the stuffed zucchini boats?

Bake them for 15-20 minutes until the cheese is melted and bubbly and the zucchini is fork-tender.

→ Can I add more heat to this dish?

Absolutely, a pinch of cayenne pepper can be added to the filling to introduce a spicy kick that complements the smoky spices.