Spicy Black Bean Stuffed Butternut Squash
Elevate your dinner game with this Spicy Black Bean Stuffed Butternut Squash, a vibrant and satisfying dish packed with flavor and nutrition. Sweet, caramelized roasted butternut squash serves as the perfect vessel for a zesty filling of spiced black beans, sautéed red bell pepper, corn, and jalapeño, all infused with the smoky warmth of cumin, paprika, and chili powder. Finished with a spritz of lime juice and a sprinkle of fresh cilantro, this vegetarian entrée is rich in plant-based protein and bold in taste. For extra indulgence, top with melted cheddar cheese for a bubbly, golden finish. Perfect for cozy weeknights or impressing dinner guests, this recipe is gluten-free, customizable, and ready to transform simple ingredients into a culinary masterpiece.
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Recipe Information
Ingredients
- 2 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces, canned (drained and rinsed) black beans
- 1 medium (diced) red onion
- 1 large (diced) red bell pepper
- 1 cup (frozen or fresh) corn
- 1 small (finely chopped) jalapeño
- 3 cloves (minced) garlic
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 1 tablespoon lime juice
- 2 tablespoons (chopped) fresh cilantro
- 0.5 cup (optional) shredded cheddar cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut each butternut squash in half lengthwise and scoop out the seeds with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast for 40-50 minutes or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, prepare the black bean filling. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion, red bell pepper, corn, and jalapeño to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and the remaining 1/2 teaspoon of salt. Cook for 1-2 minutes until the spices are fragrant.
Add the drained black beans to the skillet, stirring well to combine, and cook for an additional 3-4 minutes until heated through. Remove from heat and stir in the lime juice and chopped cilantro.
When the squash is finished roasting, carefully flip the halves over so the cut sides are facing up. Use a fork to lightly mash the interior of the squash, creating a small cavity to hold the filling.
Divide the black bean mixture evenly among the four squash halves, spooning it into the cavities.
If using, sprinkle shredded cheddar cheese over the filling. Return the filled squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4207 mg | 183% | |
| Total Carbohydrate | 406.9 g | 148% | |
| Dietary Fiber | 120.2 g | 429% | |
| Total Sugars | 78.0 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1808 mg | 139% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 8825 mg | 188% | |
*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.
