Stuffed Butternut Squash with Black Bean, Salsa, and Cheddar Recipe
This Stuffed Butternut Squash recipe offers a vibrant and hearty vegetarian dish featuring roasted butternut squash filled with a flavorful mixture of Basmati rice, black beans, cheddar cheese, corn, and homemade tomato salsa. Perfect for a comforting dinner, it combines baking and stovetop cooking for a delightful balance of textures and spices.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Butternut Squash Bowls
- 2 whole butternut squash
- 1 tablespoon unsalted butter, melted
- Pinch of kosher salt
Rice and Stuffing Mixture
- 2 tablespoons unsalted butter
- 1 cup Basmati rice
- 2 cups chicken broth (or vegetable broth)
- 1/2 cup cheddar cheese, shredded
- 15 ounces black beans, drained and rinsed
- 2 cups homemade tomato salsa (or your favorite salsa)
- 1 cup frozen corn kernels, thawed
- 1/4 cup freshly chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 tablespoons cheddar cheese, shredded (for topping)
For Serving
- Simple guacamole
- Sour cream
Instructions
- Prepare Butternut Squash Bowls: Preheat the oven to 400°F. Scrub the outside of the butternut squash clean, then slice each squash in half lengthwise from stem to root. Scoop out the seeds and place the halves on a baking sheet with the cut sides facing up. Brush each with the melted unsalted butter and sprinkle with a pinch of kosher salt. Roast in the preheated oven for 50-60 minutes until the flesh is very soft when pierced with a fork.
- Scoop Out Squash Flesh: Once roasted and cool enough to handle, scoop out the inside flesh of each squash half carefully, leaving a border all around to maintain the shape of a bowl. Reserve the scooped-out squash for use in other recipes like butternut cheesecake or cookies.
- Cook the Rice: While the squash is roasting, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the Basmati rice and cook, stirring, until lightly toasted. Pour in the chicken or vegetable broth, bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, until most of the liquid is absorbed. Remove from heat, keep covered, and let rest for 5-10 minutes.
- Prepare Stuffing Mixture: Fluff the cooked rice with a fork and transfer it to a large mixing bowl. Add 1/2 cup shredded cheddar cheese, black beans, salsa, thawed corn kernels, chopped cilantro, cumin, chili powder, and garlic powder. Mix thoroughly and season with salt and pepper to taste.
- Fill Squash Bowls: Spoon the rice and bean mixture evenly into the roasted squash bowls. You may have some stuffing left over, which can be enjoyed separately or saved for another meal.
- Top and Bake: Sprinkle the top of each stuffed squash with shredded cheddar cheese (about 1 tablespoon each or more to your liking). Return the stuffed squash to the oven at 400°F and bake for about 15 minutes, until the cheese has melted and the filling is heated through.
- Serve: Remove from the oven and serve warm, accompanied by dollops of sour cream and simple guacamole for added creaminess and flavor. Enjoy your hearty and nutritious stuffed butternut squash!
Notes
- Use vegetable broth to keep this recipe vegetarian or vegan if you omit cheese and sour cream.
- Leftover stuffing makes a great filling for wraps or as a side dish.
- Be sure to leave a firm border of squash inside the shells so they hold their shape when stuffed.
- Adjust spices according to taste—add more chili powder for extra heat.
- The reserved squash flesh can be used in desserts or added to soups for extra flavor and nutrition.
Keywords: stuffed butternut squash, vegetarian stuffed squash, roasted squash recipe, healthy fall dinner, black bean rice stuffing, baked squash, cozy vegetarian meal