Name: Enchilada-Stuffed Butternut Squash
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 large butternut squash ((leave skin on)); 1 tsp avocado oil ((if oil-free, omit oil and rub with a little maple syrup)); 1 healthy pinch sea salt; 1 healthy pinch 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 red onion ((or sub white or yellow)); 1 medium bell pepper; 0.25 tsp sea salt; 1 can black beans ((or homemade // 1 can yields ~1 ¾ cup cooked beans)); 1.5 cups red enchilada sauce ((or store-bought such as Frontera brand)); 0.5 cup crushed tortilla chips ((grain-free as needed)); null null hot sauce ((Mango habanero or store-bought)); null null fresh cilantro; null null diced red onion; null null avocado ((or guacamole)); null null vegan sour cream

Instructions

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1

Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.
2

Carefully halve the butternut squash (1 large), scoop out seeds, and rub the flesh with avocado oil (1 tsp), pinch each sea salt (1 healthy), and pinch each black pepper (1 healthy).
3

Place [butternut squash] cut side down and roast for 35-45 minutes until skin is browned and flesh is tender. Ensure it's very tender and slightly caramelized.
4

Meanwhile, heat a medium saucepan over medium heat. Add avocado oil (1 tbsp) and diced red onion (1 cup). Sauté for 4-5 minutes until translucent and slightly browned. Reduce heat if browning too quickly.
5

Add red or orange bell pepper (1 medium) and sea salt (0.25 tsp). Stir, cover, and sauté for 5 minutes until softened and lightly browned.
6

Stir in can black beans (1 (15-oz)) and red enchilada sauce (1.5 cups). Simmer for 10 minutes to meld flavors. Turn off heat, cover, and set aside.
7

Remove [butternut squash] from oven, flip, and smash down the center to create a divot for the filling. Pour the filling into the squash. Optionally, top with crushed tortilla chips (0.5 cup) for added texture.
8

Reduce oven heat to 400 F (204 C) and bake filled [butternut squash] for 15-20 minutes until golden brown and bubbly.
9

Serve hot. Garnish optionally with [hot sauce], [fresh cilantro], [diced red onion], [avocado] or [guacamole], and/or [vegan sour cream]. Pairs well with cooked rice or a green salad.
10

Store cooled leftovers covered in the refrigerator for up to 4-5 days, or freeze for up to 1 month. Reheat in microwave or 350 F (176 C) oven.