Vegan Black Bean Butternut Squash Boats (Edit recipe)

Try these delicious Vegan Black Bean Butternut Squash boats for a healthy, delicious, seasonal dish that’s quick and easy to whip up.

10 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	412
Fat:	20 g
Carbohydrates:	45 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	1178 mg
Fiber:	12 g
Sugars:	2 g
Calculated per serving.

by itzraininggreen

View original recipe

Serves: 2

Ingredients

1 Butternut Squash, halved and seeds removed
1 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt, Himalayan (or to taste)
pinch Black Pepper
1 Onion, small, finely chopped
1 Tbsp Coconut Oil, (or oil of choice)
1 tsp Garlic, ginger paste
2 Tomato, small, finely chopped
.5 tsp Turmeric Powder
1 tsp Garam Masala
.5 tsp Chili Powder
.75 cup Black Beans, or half a can
3 Tbsp Coconut Cream, (thick)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 F.
Cut the butternut squash into 2 halves and place it on a large baking sheet.
Drizzle olive oil and season with salt and pepper. Massage all over and bake until the flesh is tender. This would take almost 45 - 50 minutes depending on the size of the butternut squash.
In the meantime, stuffing can be prepared. Heat up 1 tbsp. coconut oil in a pan.
Add the finely chopped onions and stir fry on low medium heat about 4-5 minutes until the onions get wilted.
Add in the ginger garlic paste.
Stir in the chopped tomatoes and sauté for a few minutes in medium heat until the gravy thickens up.
Next, add in the masala powders along with the salt. Cook for 5-6 minutes.
Stir in the black beans, sauté for a 3-4 minutes in low heat or until the gravy gets thick
Meanwhile scoop out the flesh from the baked squash leaving a 1/2 inch border along the edges. Save the filling.
Stir in the scooped butternut squash flesh to the prepared gravy in the pan and warm for a few minutes. Use a masher to mash up the mixture. The mixture would be thick.
Add in the coconut cream.
Fill in the butternut squash bowls with the mixture.
Preheat oven to 200 F and roast the stuffed squash for 3-4 minutes.
Enjoy with toppings like creamy cashew dressing and crumbled root vegetable chips.

Notes

To reduce time, the freshly cut and seasoned squash can be microwaved for 5 minutes before placing in the oven to cook. This will reduce the cook time in the oven to 25 - 30 minutes. Garnish with desired toppings and dressing. I prefer a crunch element, crumbled root vegetable chips adds a perfect healthy crunch element to the whole dish.