Black Bean Butternut Squash Boats

The smell of roasting squash filling my kitchen on a rainy Tuesday evening is something I still crave. I had too many zucchini from my farm share and a butternut squash sitting neglected on the counter, so I started improvising. My roommate walked in and asked what smelled so incredible, and honestly, I was just throwing things together. That impromptu dinner became a regular request whenever squash season rolled around.

I served these at my first dinner party in my new apartment, nervous that something vegetarian would feel underwhelming. My friend Sarah, a devoted meat eater, went back for thirds and asked for the recipe before she even put on her coat. Now whenever I see squash at the market, I think about that night and how the simplest ingredients can create the most welcoming meals.

Ingredients

• 4 large zucchini: Look for straight, evenly sized ones so they sit flat on the baking sheet
• 2 cups butternut squash, peeled and diced: Cutting it into small half inch cubes helps it cook through evenly
• 1 small red onion, finely diced: Red onion adds a mild sweetness that complements the squash
• 2 cloves garlic, minced: Fresh garlic makes a difference here, skip the jarred stuff
• 1 (15 oz) can black beans, drained and rinsed: Rinse them well to remove the canned taste
• 1 ½ cups enchilada sauce: Red gives a classic flavor, but green sauce adds a bright tangy twist
• 1 cup shredded Monterey Jack or cheddar cheese: Jack melts beautifully while cheddar brings sharper flavor
• ¼ cup crumbled queso fresco: The salty crumble on top is worth the extra step
• 1 tsp chili powder: Adds warmth without too much heat
• ½ tsp ground cumin: Earthy and essential for that enchilada flavor profile
• ½ tsp smoked paprika: This is what makes it taste like it came from a restaurant kitchen
• Salt and pepper, to taste: Season generously since zucchini needs the help
• 2 tbsp olive oil: Divided between roasting the boats and sautéing the filling
• ¼ cup chopped fresh cilantro: Fresh herbs brighten up the rich roasted flavors
• 1 avocado, sliced: Creamy cool against the hot spiced filling
• Lime wedges: A squeeze of acid makes everything pop

Instructions

Get your oven ready:

Preheat to 400°F and position a rack in the middle for even roasting

Prep the zucchini boats:

Halve them lengthwise and scoop out the flesh with a spoon, leaving about a quarter inch shell. Chop half a cup of the scooped flesh and save the rest for another use

Start roasting the boats:

Brush the cut sides with olive oil, season with salt and pepper, and roast for 15 minutes while you make the filling

Sauté the vegetables:

Heat the remaining oil in a skillet over medium heat. Cook the onion for 2 minutes, then add garlic, chopped zucchini flesh, and squash for 8 to 10 minutes until just tender

Add the beans and spices:

Stir in black beans, chili powder, cumin, smoked paprika, and half the enchilada sauce. Let it simmer for 2 to 3 minutes to meld the flavors

Fill the boats:

Pull the zucchini from the oven and divide the filling evenly among them, mounding it slightly

Sauce and cheese:

Drizzle the remaining enchilada sauce over each boat and sprinkle generously with shredded cheese

Finish baking:

Return to the oven for 15 to 20 minutes until the cheese bubbles and the zucchini is fork tender

Add the finishing touches:

Sprinkle with queso fresco, cilantro, avocado slices, and serve with lime wedges on the side

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These boats have become my go to when I need something that feels special but does not require hours of prep. Last week my sister texted me at midnight asking for the recipe after she had them at my place. There is something about vegetables playing the starring role that makes dinner feel lighter but still completely satisfying.

Making These Your Own

Sweet potato works beautifully in place of butternut squash and roasts in about the same time. I have used poblano peppers for added heat when I want more kick, and corn kernels bring sweetness that my nieces love. The recipe is forgiving, so use what you have.

What to Serve Alongside

A crisp green salad with citrus vinaigrette cuts through the richness. Mexican rice feels traditional but can make the meal heavy, so sometimes I just serve with extra roasted vegetables. Keep sides simple since the boats carry plenty of flavor on their own.

Make Ahead Strategy

You can roast the zucchini boats and prepare the filling up to a day ahead. Store everything separately in the refrigerator and assemble before baking. This actually helps the flavors develop even more.

• Wrap the roasted boats tightly to prevent them from drying out
• Reheat the filling gently so it does not break down
• Add the cheese just before baking so it melts fresh

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I hope these boats find their way into your regular rotation, especially when squash season arrives. There is nothing quite like pulling a bubbling pan of roasted vegetables from the oven and watching everyone reach for seconds.

Recipe FAQs

→ Can I substitute the butternut squash with another vegetable?

Yes, sweet potato is a great alternative that offers a similar texture and sweetness, complementing the black beans well.

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

Monterey Jack or cheddar cheese melts beautifully, providing a creamy and slightly sharp topping that balances the spices.

→ How can I make this dish vegan-friendly?

Replace dairy cheese with plant-based alternatives or skip the cheese entirely to keep it vegan while preserving flavor.

→ Is this dish gluten-free?

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

→ What spices enhance the flavor of the filling?

Chili powder, cumin, and smoked paprika add warmth and depth, highlighting the earthiness of the squash and black beans.