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Enchilada Stuffed Butternut Squash Recipe You’ll Love

159.Enchilada Stuffed Butternut Squash 1
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Ingredients

  • 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)
  • Optional: 1/2 cup crushed tortilla chips (grain-free as needed)

  • Optional: Mango habanero hot sauce (or store-bought hot sauce)
  • Optional: Fresh cilantro
  • Optional: Diced red onion
  • Optional: Avocado (or guacamole)
  • Optional: Vegan sour cream

Instructions

  1. Heat oven to 425°F (218°C) and line baking sheet.
  2. Halve the butternut squash, scoop out seeds and strings.
  3. Rub squash with oil, salt, and pepper for seasoning.
  4. Place squash cut side down, roast 35-45 minutes until tender.
  5. Overbake slightly to achieve very tender, caramelized squash.
  6. Heat saucepan over medium heat to start the filling.
  7. Add oil and onion, sauté 4-5 minutes until translucent.
  8. Add bell pepper, sea salt, cover and sauté for 5 minutes.
  9. Stir in black beans and enchilada sauce, simmer 10 minutes.
  10. Turn off heat, cover pot, and set aside filling mixture.
  11. Remove squash from oven, flip, and create center divet.
  12. Fill squash with prepared filling, making it full and saucy.
  13. Optionally top with crushed tortilla chips for added texture.
  14. Lower oven heat to 400°F (204°C), bake 15-20 minutes.
  15. Serve hot with optional garnishes and preferred sides.
  16. Store leftovers in refrigerator 4-5 days, or freeze 1 month.
  17. Reheat in microwave or oven at 350°F (176°C) until hot.

Find it online: https://www.kitchenmomy.com/enchilada-stuffed-butternut-squash/