Butternut squash boats are to fall as zucchini boats are to summer. They’re the perfect low-carb vehicle for plenty of veggies, meat, and, of course, cheese. Craving butternut squash, but just as a snack or side? Here’s how to peel, chop, and roast it perfectly.
- 2 small butternut squash, halved and seeds removed
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb. ground beef alernative (Beyond Meat)
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 2 ears sweet corn, kernels removed (about 1 1/2 cups)
- 1 (15.5-oz.) can black beans, drained
- 1 (10-oz.) can enchilada sauce
- 1 1/2 c. shredded Monterey jack
- 1/2 c. quartered cherry tomatoes
- Freshly chopped cilantro, for garnish (optional)
Preheat oven to 425°. On two large rimmed baking sheets, drizzle squash halves all over with olive oil and season with salt and pepper. Roast until almost tender, 25 to 30 minutes. Let cool slightly, then scoop out squash, leaving a 1/2″ border around edges and saving the insides for filling.
Reduce oven heat to 350°. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook 30 seconds, then stir in beef substitute, breaking it up with a wooden spoon. Cook to an internal temperature of 145°. Season with salt, pepper, cumin, and chili powder and cook until no longer pink, 6 minutes.
Stir in corn, black beans, enchilada sauce, and reserved butternut squash. Cook until sauce is warmed through. Fill butternut squash boats with beef mixture and top with cherry tomatoes and cheese. Bake until cheese is melty, about 2 minutes. Garnish with cilantro before serving, if using.
We would like to thank Delish for this delicious recipe.