Arriba Baked Winter Squash Mexican Style
Add a fiesta of flavor to your table with "Arriba Baked Winter Squash Mexican Style," a vibrant, crowd-pleasing dish that transforms humble butternut squash into a savory showstopper. Roasted until tender, the squash halves are seasoned with smoky spices like cumin, chili powder, and paprika, then filled with a hearty, zesty mixture of black beans, corn, and diced tomatoes with green chilies. Topped with melted cheddar cheese and fresh cilantro, this dish combines bold Mexican-inspired flavors with wholesome, seasonal ingredients. Perfect for cozy weeknight dinners or festive gatherings, it's a satisfying, gluten-free option that's sure to impress. Serve with lime wedges for an extra zing, and let this delicious creation elevate your next meal!
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Recipe Information
Ingredients
- 2 medium (~3 lbs each) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup diced tomatoes with green chilies (e.g., Rotel)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 2 tablespoons fresh cilantro, chopped
- 1 for serving lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Cut each butternut squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves. Sprinkle with 0.5 teaspoon each of ground cumin, ground chili powder, smoked paprika, and 0.5 teaspoon of salt. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Bake the squash in the preheated oven for 40 minutes, or until tender and easily pierced with a fork.
While the squash bakes, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the black beans, corn, diced tomatoes with green chilies, the remaining 0.5 teaspoon of cumin, chili powder, smoked paprika, and salt, along with 0.5 teaspoon of black pepper. Stir well and cook for 5-7 minutes until heated through.
When the squash is cooked, remove it from the oven and carefully flip the halves cut-side up. Use a fork to slightly mash and fluff the inner flesh of each squash half, creating a shallow cavity while keeping the squash in its skin.
Divide the black bean mixture evenly among the squash halves, spooning it into the cavities. Sprinkle the shredded cheese over the top of the stuffed squash halves.
Return the squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro. Serve with lime wedges for a zesty finish.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4426 mg | 192% | |
| Total Carbohydrate | 378.5 g | 138% | |
| Dietary Fiber | 110.3 g | 394% | |
| Total Sugars | 72.7 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2082 mg | 160% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 9429 mg | 201% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
