Black Bean Butternut Squash Boats

The first time I made these, I was trying to use up an abundance of zucchini from my sister's garden and a lonely butternut squash sitting on my counter. My husband raised an eyebrow at the 'boats' concept but went back for seconds before I'd even sat down. Now they're in our regular rotation whenever we want something that feels indulgent but doesn't leave us heavy.

I served these at a casual dinner with friends last fall, and my friend Sarah, who claims to hate vegetables, literally scraped her plate clean. There's something about that combination of roasted zucchini, sweet squash, and spicy beans that just works.

Ingredients

• 4 large zucchini: Look for straight, evenly sized ones so they sit flat on your baking sheet
• 2 cups butternut squash, peeled and diced: Cut into about ½ inch cubes so they roast in the same amount of time as the zucchini flesh
• 1 small red onion, finely diced: Adds sweetness and depth that balances the spices
• 2 cloves garlic, minced: Fresh garlic makes a difference here, dont skip it
• 1 (15 oz) can black beans, drained and rinsed: Rinse thoroughly to remove any canned taste
• 1 ½ cups enchilada sauce: Red gives classic flavor but green adds a bright tangy twist
• 1 cup shredded Monterey Jack or cheddar cheese: Jack melts beautifully but cheddar adds sharper flavor
• ¼ cup crumbled queso fresco: Optional but adds a lovely salty fresh finish
• 1 tsp chili powder: Provides that earthy enchilada base flavor
• ½ tsp ground cumin: Essential for that Mexican inspired profile
• ½ tsp smoked paprika: Adds depth and subtle smokiness without being overpowering
• Salt and pepper, to taste: Season generously since zucchini can be bland
• 2 tbsp olive oil: For roasting and sautéing, helps everything caramelize nicely
• ¼ cup chopped fresh cilantro: Brightens the rich flavors
• 1 avocado, sliced: Creamy contrast to the spiced filling
• Lime wedges: A squeeze cuts through the richness and ties everything together

Instructions

Get your oven ready:

Preheat to 400°F and position a rack in the middle so everything roasts evenly

Prep the zucchini boats:

Cut each zucchini lengthwise and scoop out the flesh with a spoon, leaving about a ¼ inch thick shell, then chop ½ cup of the scooped flesh finely for the filling

Start the roasting:

Brush the zucchini boats with 1 tablespoon olive oil, season with salt and pepper, and place cut side up on a baking sheet for 15 minutes

Build the filling base:

Heat remaining oil in a large skillet over medium heat, sauté onion for 2 minutes until softened, then add garlic, chopped zucchini flesh, and squash

Cook until tender:

Let the vegetables cook for 8 to 10 minutes until the squash is just tender when pierced with a fork

Add the beans and spices:

Stir in black beans, chili powder, cumin, smoked paprika, and ¾ cup of the enchilada sauce, then cook for 2 to 3 minutes until everything is fragrant and coated

Stuff the boats:

Pull the roasted zucchini from the oven and divide the filling evenly among all eight boats, mounding it slightly in the center

Sauce and cheese:

Drizzle the remaining enchilada sauce over the stuffed boats and sprinkle generously with shredded cheese

Final bake:

Return to the oven for 15 to 20 minutes until the cheese is melted and bubbling and the zucchini is completely tender

Finish and serve:

Top with queso fresco, fresh cilantro, avocado slices, and lime wedges right before serving while still hot

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These became my go to meal when I want to impress without actually trying that hard. Something about stuffed vegetables just makes people feel cared for, you know?

Making Ahead

I've learned you can prep everything up to a day in advance and store the filling and boats separately. When you're ready to eat, just stuff and bake. Actually, the filling tastes even better after the flavors meld overnight in the fridge.

Serving Ideas

A simple green salad with lime vinaigrette cuts through the richness beautifully. Sometimes I'll make quick Mexican rice if I'm feeding extra hungry people. Keep sides light though, these are surprisingly filling on their own.

Variations That Work

Sweet potato stands in beautifully for butternut squash and roasts in about the same time. I've used pinto beans instead of black beans and loved the results. For protein lovers, some shredded rotisserie chicken mixed into the filling makes this a non vegetarian crowd pleaser.

• Add a pinch of cayenne if you like noticeable heat
• Try pepper jack cheese for extra spice
• Corn kernels add sweetness and texture contrast

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Hope these become a regular in your house like they have in mine. Happy cooking.

Common Recipe Questions

→ Can I substitute the butternut squash with another vegetable?

Yes, sweet potatoes work well as a substitute and provide a similar texture and sweetness.

→ What type of cheese works best for melting on top?

Monterey Jack or cheddar are ideal for melting and adding rich flavor.

→ How can I make this dish vegan?

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

→ Is this dish gluten-free?

Yes, naturally gluten-free, but ensure the enchilada sauce used does not contain hidden gluten ingredients.

→ What spices enhance the filling's flavor?

Chili powder, ground cumin, and smoked paprika create a warm and smoky depth of flavor.