Squash Stuffed with Black Beans

That squash came from my mom's garden

That squash came from my mom’s garden

This works well as a side or main course. It is fairly quick to make if there are cooked black beans on hand. I like to keep a quart ready to go in the freezer at all times. Use butternut squash since it’s sweetness balances the hearty black beans and spice. Clean the squash seeds and toast for a nice snack.

Butternut Squash Stuffed with Black Beans

  • 1 butternut squash
  • 1 1/2 cups precooked black beans
  • 1 cup chicken stock
  • 4 Roma tomatoes diced
  • 5 cloves garlic minced
  • 2 Anaheim peppers chopped fine
  • 3 tbsp cilantro
  • Salt/pepper
  • 4 ounces goat cheese
  • 1 tbsp olive oil

Slice squash in half scoop out seeds and pulp and place flesh side up in a baking dish filled with 1/4″ water. Steam in an oven at 350 degrees until a knife passes through cleanly, about 30 minutes. In a three-quart pot heat oil and saute Anaheims and garlic until fragrant, about two minutes. Add beans and stock and cook on medium until thick. Add tomatoes and two tablespoons of the cilantro, season with salt and pepper and set aside. Scoop a channel out of each squash halve and stir removed flesh into beans. Scoop bean mixture into the squash and top with remaining cilantro and cheese. Bake until cheese is browned, about 20 minutes at 350 degrees. Serve hot.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Mexican, Recipes, vegetarian and tagged , , , , . Bookmark the permalink.

11 Responses to Squash Stuffed with Black Beans

  1. TasteFood says:

    I love the combination of black beans and butternut squash.

  2. Tori says:

    I’m just figuring out a way to make this work in the crock pot since we won’t be able to turn on the oven for another month or so.

  3. Oh, interesting…Never would have thought to stuff a squash with beans. I think I could ‘sell’ this to the family! 😀

  4. cecilia says:

    This looks great, come october when I am allowed to eat things that have NOT been grown on my own property i shall experiment with this idea! c

  5. Beatiful! You grow, you cook and it looks delicious!

  6. sarahwoodruffphotography says:

    Reblogged this on HUNGRY MOMMY.

  7. Cool! Something to do with our frozen black beans when our trombies grow again! Thanks G & K!

  8. Kristy says:

    This is fabulous! I never would have thought to stuff squash with black beans. And the goat cheese is perfect!

  9. ChgoJohn says:

    This sounds like a perfect meal for a cooler Fall night. Thanks, Greg,

  10. Pingback: Sunday Suppers: Lighten Up | Rufus' Food and Spirits Guide

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