Southwest Stuffed Butternut Squash
Southwest Stuffed Butternut Squash is the perfect balance of sweet, salty, and savory. A zesty bean and rice mixture stuffed in halves of caramelized butternut squash, and topped with cheese until deliciously melted. A vegetarian dish the whole family can enjoy. It’s easy for busy weeknights and cozy enough for a lazy weekend.Jump to Recipe
A few years back my moms best friend (I call Mama Kay) sent me this Southwest Stuffed Butternut Squash recipe and my family fell in love with it. It’s easy to make, filling, and so delicious. Simply roast a butternut squash until golden and tender. You’ll remove about half the flesh to create a space for the filling to rest. And the mixture couldn’t be any easier to make- beans, corn, roasted tomatoes, rice, green chilies, spices, and a scoop of cooked squash to give it a nutty mild sweetness. All this goodness is packed in each squash half and topped with cheddar cheese. We like to add fresh toppings like cilantro, green onions, avocado, and sour cream; a perfect vegetarian meal for meatless dinners. If you love butternut squash, and even if you don’t, I’m convinced you’ll love this cozy fall dish.
Side Or Main Meal, You Choose!
Add Ground Meat For A Complete Meal.
Depending on my mood I like adding a 1/2 pound of either ground turkey or beef. This amps up the flavor a bit and creates an even heartier meal. You’ll want to cook the meat first and remove any excess grease and combine with the rest of the filling mixture.
Leftovers Are Even Better The Next Day.
This recipe serves 4 people generously so often times I’ll double the batch so we can have leftovers for lunch the next day. The flavors become even better after they’ve had time to meld together. I’ve even used the leftovers to make quesadillas for a delicious quick dinner.
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⭐Don’t Forget To Rate The Recipe When You Try It!⭐
Southwest Stuffed Butternut Squash
- 1 large butternut squash, stems removed, cut in half lengthwise, and seeds scooped out
- olive oil
- salt & pepper
- 1 15 oz can black beans rinsed and drained
- 1 cup canned fire roasted tomatoes
- 1 15 oz can fire roasted corn, drained
- 1 4.5 oz can diced mild green chilies
- 2-3 tbsp taco seasoning see notes below to make your own seasoning
- 2 cups cooked long grain white or brown rice
- 1 1/2 cups shredded cheddar cheese for top
- sliced green onion
- diced avocado
- sour cream
- hot sauce
- Preheat oven to 400°F and prepare sheet pan with parchment paper.
- Place butternut squash on sheet pan with flesh side up. Drizzle a little olive oil, about 1 1/2 tsp per squash. Sprinkle with salt and pepper. Flip the squash so the flesh is lying directly on the parchment paper. Roast for 40 minutes or until dark in spots and squash is tender when pierced with a fork. Remove from oven and scoop about half of the squash from each half and reserve 1/2 cup to incorporate into the filling. You can save the remaining squash for another recipe or eat on it's own. Leave squash upright on sheet pan until ready to fill.
- While the squash cooks prepare the filling. In a medium skillet add all of the filling ingredients minus the cheese. Combine and bring to a low simmer. Once squash is cooked, add reserved 1/2 cup squash and mix in with filling.
Assemble squash halves
- Fill roasted butternut squash with bean and rice mixture. You'll want to pack it down as you add scoops. You may have a little filling leftover depending on the size of the butternut squash. Sprinkle tops with cheddar cheese and place in oven for 5-10 minutes or until cheese is melted.
- Sprinkle with fresh cilantro and green onion. Using a metal spoon, scoop down into the squash so you get a little bit with the filling. Serve with additional toppings.
- 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked or regular sweet paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper