Enchilada-Stuffed Butternut Squash

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Close up shot of a sliced stuffed butternut squash

If you love enchiladas and roasted winter squash, this recipe is a must-try! We loved the filling of our enchilada bake so much we couldn’t help but add it to a roasted butternut squash, and the results were phenomenal!

This smoky, saucy, hearty stuffed squash is a perfect plant-based, gluten-free, nut-free entrée for fall and winter. Enjoy it on its own or top with guacamole and hot sauce and serve alongside grains or a green salad. Just 7 ingredients required! Let us show you how it’s done.

Salt, pepper, butternut squash, bell pepper, black beans, enchilada sauce, red onion, and oil

How to Make Stuffed Squash

The first step is to halve the squash and remove the seeds and strings so it’s ready for roasting! We like rubbing the flesh with a little oil, salt, and pepper before roasting to lock in moisture and infuse it with extra flavor.

Butternut squash is our favorite for this recipe (hello, sweet, vibrant, fiber- and potassium-rich beauty), but if you have other types of winter squash to use up, such as spaghetti squash or acorn squash, they should also work well here.

Halved butternut squash rubbed with oil, salt, and pepper

Once the squash is halved, deseeded, and seasoned, it’s ready to roast until tender and caramelized.

Adding enchilada sauce to sautéed onion, bell pepper, and black beans

While the squash is in the oven, tender black beans simmer away in our smoky red enchilada sauce with sautéed onion and bell pepper. The smoky, saucy filling is then added to the cavity in the roasted squash, which is baked again until the filling is hot and bubbly.

Adding black bean enchilada filling to roasted squash halves

Once out of the oven, crumbled tortilla chips add an optional (but delicious) crunchy topping for even more texture.

Sprinkling crushed tortilla chips over stuffed squash

The stuffed squash is ready to enjoy as is or topped with your choice of guacamole, hot sauce, vegan sour cream, cilantro, and/or red onion.

Overhead photo of a stuffed squash topped with tortilla chips, cilantro, red onion, and guacamole

We hope you LOVE this stuffed butternut squash! It’s:

Hearty
Comforting
Smoky
Saucy
Savory-sweet
& SO delicious!

It’s the perfect entrée for fall and winter, especially served alongside a green salad or grains (quinoa, millet, brown rice, or white rice). The flavors would pair well with our Chickpea Chopped Kale Salad with Adobo Dressing, Grilled Corn Salad with Vegan Chipotle Ranch, or Green Cauliflower Rice (20 Minutes!).

More Delicious Butternut Squash Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Fork resting beside a stuffed butternut squash with black bean enchilada filling

Enchilada-Stuffed Butternut Squash

Sweet roasted butternut squash stuffed with black beans and smoky red enchilada sauce! The perfect savory-sweet, hearty, satisfying meal for fall and winter! Just 7 ingredients required.
Author Minimalist Baker
Print
Enchilada-stuffed butternut squash topped with guacamole, cilantro, and red onion
4.82 from 16 votes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 (Servings)
Course Entree
Cuisine Gluten-Free, Grain-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

SQUASH

  • 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

FILLING

  • 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)

FOR TOPPING optional

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

FOR SERVING optional

Instructions

  • Heat oven to 425 F (218 C) and line a baking sheet with parchment paper.
  • Use a sharp knife to carefully halve the butternut squash, then scoop out the seeds and strings and rub the flesh with oil and salt and pepper.
  • Place the squash cut side down and roast for 35-45 minutes or until the skin is browned and flesh is tender (a knife inserted should easily slide in and out). It’s better to overbake than underbake the squash as you want it very tender and slightly caramelized.
  • In the meantime, make the filling by heating a medium saucepan or pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring frequently, until the onion is translucent and beginning to slightly brown. Turn down heat slightly if browning too quickly.
  • Add diced bell pepper and sea salt and stir. Cover and sauté — stirring frequently — for 5 minutes or until softened and lightly browned.
  • Stir in the (drained) black beans and enchilada sauce and simmer for ~10 minutes to meld the flavors. Then turn off heat, cover, and set aside.
  • Remove squash from the oven, flip, and use a spoon to smash down and to make a pronounced divet along the center of the squash (this will make plenty of room for the filling). Pour on the filling (the squash should be quite full and very saucy). Top with crushed tortilla chips (optional) for a crispy topping for added texture.
  • Lower oven heat to 400 F (204 C) and bake filled squash for another 15-20 minutes or until golden brown and bubbly.
  • Serve hot as is, or garnish with hot sauce, cilantro, diced onion, avocado or guacamole, and/or vegan sour cream (all optional). This would also pair well with cooked rice or a green salad.
  • Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat in the microwave or in a 350 degree F (176 C) oven until hot.

Video

Notes

*Nutrition information is a rough estimate calculated with avocado oil, our homemade red enchilada sauce, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 291 Carbohydrates: 55.6 g Protein: 9.5 g Fat: 5.9 g Saturated Fat: 0.7 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 639 mg Potassium: 1221 mg Fiber: 18 g Sugar: 11.4 g Vitamin A: 31147 IU Vitamin C: 81.9 mg Calcium: 174.3 mg Iron: 3.9 mg

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  1. Anne says

    This is fantastic and has been added to the fall rotation. Our CSA has been giving us lots of winter squash, which I’m not fond of plain. I love them with this filling. I have used this in butternut, carnival, acorn, and even delicata squash. It works wonderfully, just adjust the bake time for the thinner squash. Now…wondering if a pumpkin could be stuffed with this for Thanksgiving. Maybe with corn tortillas or rice to make it something we can slice? Thank you for giving me a way to enjoy squash without dicing it for a stew!

  2. Astha says

    This was so easy and soooo tasty! I replaced the onions in the filling with brown rice and sautéed mushrooms and it was amazing. I used a medium sized squash and half of it was the perfect portion for me!

  3. Emma says

    Not surprised, another delicious Minimalist Baker meal! So filling, so tasty – and so easy! We had leftover cannellini beans from lunch and threw those in along with a can of spicy black beans. Also added chopped up kale for extra veggies. This makes for lots of leftovers!

  4. Jane says

    We had this for dinner this week. It was excellent and very easy to do. I didn’t have enchilada sauce, so added an adobo chili (in sauce) to some left over pasta sauce. It added great smokiness and depth to the flavour. This recipe made enough for two meals for two people. We paired it with brown rice, chopped avocado and onion. Fabulous!

  5. Kimberly McDaniel says

    This is so simple and easy. I was a little worried it would be too spicy with the heat from my enchilada sauce. The sweetness of the butter squash balanced the heat nicely. I am having it this week for breakfast. This recipe is now on my rotation of food prep recipes. So tasty!

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you enjoy it, Kimberly! Thank you for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Kim McDaniel says

      I warmed up my leftovers and mixed it all (minus the butternut squash rind) with a few more black beans. Added it to warmed corn tortillas with avocado and MB Vegan parm sprinkled on top! Such a great easy dinner and tasted amazing! Seriously! I want more!

  6. Dawn G says

    This was amazing! No modifications. Used homemade enchilada sauce I had in the freezer. We made it twice in a week during Halloween festivities. Thanks for this one!

  7. Lana says

    What an impressive meal with such simple steps. Easily modified! Didn’t have a pepper on have, so subbed cabbage. Delicious!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Lana! Cabbage sounds like a great sub. Thank you for sharing! xo

  8. Metta says

    WOWZA!!
    Thank you so so much for creating this super yummy recipe, made it with acorn squash and it was delicious. Freshly cooked black beans were used mixed with your homemade enchilada sauce. We topped it with nutritional yeast for a little cheesy taste.
    It was very easy to make, your instructions were clear and method as well.
    Not my first recipe from you but the first time I review.
    Wish I can post it on Insta but we forgot to take photos, looked beautiful!!
    First attempt for a friends dinner, we both loved it🥰

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Metta! Thank you so much for taking the time to leave a review! xo

  9. Bianca says

    Fantastic. Going to be a part of our fall rotation! Made my own enchilada sauce. Skipped the tortilla chips. Added Field Roast chirozo, corn and goat cheese. After cooking through, put a cheese blend on the top and broiled until melty and browned. So tasty! Toasted pepitas in the mix would be great for texture too. Thank you!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it! And love your modifications, Bianca! Thank you for sharing! xo

  10. Wendy says

    My family and I loved this. We had received some butternut squash that I wasn’t sure what to use it for so was happy to have your recipe hit my inbox. I made Spanish/Mexican rice as a side which paired nicely.

  11. Jen says

    Loved this recipe. I used TJ brand enchilada sauce and less than the recipe called for. I’ll probably make homemade sauce next time.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jen! Thank you for sharing! The sauce takes it to the next level. We love making a big batch and freezing it for convenience! xo