Black Bean Butternut Squash Boats (Print View)

Zucchini boats filled with roasted squash, black beans, and savory sauce for a vibrant vegetarian main.

# Ingredient List:

→ 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

→ Spices & Seasonings

09 - 1 tsp chili powder
10 - ½ tsp ground cumin
11 - ½ tsp smoked paprika
12 - Salt and pepper to taste
13 - 2 tbsp olive oil

→ Toppings

14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges

# How to Make:

01 - Preheat oven to 400°F.
02 - Halve zucchini lengthwise and use a spoon to scoop out the flesh, leaving a ¼-inch shell. Reserve ½ cup of the scooped flesh and chop finely.
03 - Place zucchini boats cut side up on a baking sheet. Lightly 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. Add onion and sauté for 2 minutes. Add garlic, chopped zucchini flesh, and butternut squash; cook 8-10 minutes until squash is just tender.
05 - Stir in black beans, chili powder, cumin, smoked paprika, and half of the enchilada sauce (¾ cup). Cook for 2-3 minutes, then remove from heat.
06 - Remove zucchini boats from oven. Spoon the black bean and squash mixture evenly into each boat.
07 - Drizzle remaining enchilada sauce over stuffed boats and sprinkle with shredded cheese.
08 - Return to oven and bake 15-20 minutes, until cheese is melted and bubbly and zucchini is fork-tender.
09 - Garnish with queso fresco, cilantro, avocado slices, and lime wedges as desired. Serve hot.

# Expert Advice:

01 -
  • The roasted butternut squash brings natural sweetness that balances the smoky spices in the most unexpected way
  • You get all the comfort of enchiladas without the fuss of rolling tortillas
  • These reheat beautifully for lunch the next day, if they last that long
02 -
  • Dont skip reserving and using the chopped zucchini flesh—it adds body and prevents waste
  • The zucchini will release quite a bit of liquid as it roasts, so dont skip the step of brushing with oil to help seal it slightly
  • Let the boats rest for about 5 minutes after baking so the filling sets up a bit
03 -
  • Use a cookie scoop to fill the zucchini boats evenly and mess-free
  • Line your baking sheet with parchment for easier cleanup

Go Back