Black Bean Butternut Squash Boats (Printable)

Zucchini boats filled with roasted butternut squash, black beans, enchilada sauce, and melted cheese for a hearty meal.

# 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 - 1 ½ cups enchilada sauce (red or green)
07 - 1 cup shredded Monterey Jack or cheddar cheese
08 - ¼ cup crumbled queso fresco (optional)

→ 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 - Lime wedges

# How-To Steps:

01 - Set oven temperature to 400°F for roasting the zucchini boats.
02 - Cut zucchini in half lengthwise. Scoop out flesh with a spoon, leaving a ¼-inch thick shell. Reserve ½ cup of the scooped flesh and chop it finely.
03 - Arrange 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 olive oil in a large skillet over medium heat. Sauté onion for 2 minutes. Add garlic, reserved zucchini flesh, and butternut squash. Cook for 8-10 minutes until squash is tender.
05 - Stir in black beans, chili powder, cumin, smoked paprika, and ¾ cup enchilada sauce. Simmer for 2-3 minutes, then remove from heat.
06 - Remove pre-roasted zucchini from oven. Evenly distribute the black bean and squash mixture among the boats.
07 - Drizzle remaining 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 Advice:

01 -
  • Everything cooks in one vessel so cleanup is practically nonexistent
  • The squash naturally sweetens as it roasts, balancing the smoky spices perfectly
  • You get all the comfort of enchiladas without the tortilla fuss
02 -
  • Dont over scoop the zucchini boats or theyll collapse during the second bake
  • Let the boats rest for about 5 minutes after baking so the filling sets slightly
  • The zucchini releases water as it cooks, so dont worry if your pan looks juicy
03 -
  • Line your baking sheet with parchment for easy cleanup
  • Use an ice cream scoop to evenly portion the filling into boats

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