If you love enchiladas and roasted winter squash, this recipe is a must-try! We loved the filling of our enchilada bake so much we couldn’t help but add it to a roasted butternut squash, and the results were phenomenal!
This smoky, saucy, hearty stuffed squash is a perfect plant-based, gluten-free, nut-free entrée for fall and winter. Enjoy it on its own or top with guacamole and hot sauce and serve alongside grains or a green salad. Just 7 ingredients required! Let us show you how it’s done.
How to Make Stuffed Squash
The first step is to halve the squash and remove the seeds and strings so it’s ready for roasting! We like rubbing the flesh with a little oil, salt, and pepper before roasting to lock in moisture and infuse it with extra flavor.
Butternut squash is our favorite for this recipe (hello, sweet, vibrant, fiber- and potassium-rich beauty), but if you have other types of winter squash to use up, such as spaghetti squash or acorn squash, they should also work well here.
Once the squash is halved, deseeded, and seasoned, it’s ready to roast until tender and caramelized.
While the squash is in the oven, tender black beans simmer away in our smoky red enchilada sauce with sautéed onion and bell pepper. The smoky, saucy filling is then added to the cavity in the roasted squash, which is baked again until the filling is hot and bubbly.
Once out of the oven, crumbled tortilla chips add an optional (but delicious) crunchy topping for even more texture.
We hope you LOVE this stuffed butternut squash! It’s:
& SO delicious!
It’s the perfect entrée for fall and winter, especially served alongside a green salad or grains (quinoa, millet, brown rice, or white rice). The flavors would pair well with our Chickpea Chopped Kale Salad with Adobo Dressing, Grilled Corn Salad with Vegan Chipotle Ranch, or Green Cauliflower Rice (20 Minutes!).
More Delicious Butternut Squash Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Servings)
- 1 large butternut squash, halved and seeds removed (leave skin on)
- 1 tsp avocado or olive oil (if oil-free, omit oil and rub with a little maple syrup)
- 1 healthy pinch each sea salt and black pepper
- 1 Tbsp avocado oil (or sub other neutral oil or vegan butter // if oil-free, sub water and add more as needed to prevent sticking)
- 1 cup diced red onion (or sub white or yellow)
- 1 medium red or orange bell pepper, diced
- 1/4 tsp sea salt
- 1 (15-oz) can black beans, drained and rinsed (or homemade // 1 can yields ~1 ¾ cup cooked beans)
- 1 ½ cups red enchilada sauce (or store-bought such as Frontera brand)
FOR TOPPING optional
- 1/2 cup crushed tortilla chips (grain-free as needed)
Heat oven to 425 F (218 C) and line a baking sheet with parchment paper.
Use a sharp knife to carefully halve the butternut squash, then scoop out the seeds and strings and rub the flesh with oil and salt and pepper.
Place the squash cut side down and roast for 35-45 minutes or until the skin is browned and flesh is tender (a knife inserted should easily slide in and out). It’s better to overbake than underbake the squash as you want it very tender and slightly caramelized.
In the meantime, make the filling by heating a medium saucepan or pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring frequently, until the onion is translucent and beginning to slightly brown. Turn down heat slightly if browning too quickly.
Add diced bell pepper and sea salt and stir. Cover and sauté — stirring frequently — for 5 minutes or until softened and lightly browned.
Stir in the (drained) black beans and enchilada sauce and simmer for ~10 minutes to meld the flavors. Then turn off heat, cover, and set aside.
Remove squash from the oven, flip, and use a spoon to smash down and to make a pronounced divet along the center of the squash (this will make plenty of room for the filling). Pour on the filling (the squash should be quite full and very saucy). Top with crushed tortilla chips (optional) for a crispy topping for added texture.
Lower oven heat to 400 F (204 C) and bake filled squash for another 15-20 minutes or until golden brown and bubbly.
Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat in the microwave or in a 350 degree F (176 C) oven until hot.
*Nutrition information is a rough estimate calculated with avocado oil, our homemade red enchilada sauce, and without optional ingredients.
Serving: 1 serving Calories: 291 Carbohydrates: 55.6 g Protein: 9.5 g Fat: 5.9 g Saturated Fat: 0.7 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 639 mg Potassium: 1221 mg Fiber: 18 g Sugar: 11.4 g Vitamin A: 31147 IU Vitamin C: 81.9 mg Calcium: 174.3 mg Iron: 3.9 mg