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.
Ingredients
Butternut squash
- 1 large butternut squash, stems removed, cut in half lengthwise, and seeds scooped out
- olive oil
- salt & pepper
Filling
- 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
Additional toppings
- cilantro
- sliced green onion
- diced avocado
- sour cream
- hot sauce
Instructions
Butternut squash
- 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.
Filling
- 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.
Notes
Make Your Own Taco Seasoning:
Combine all ingredients below and replace the 2 tbsp store bought taco seasoning in Stuffed Butternut Squash recipe.
- 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