Burrito Butternut Squash Boats
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Burrito Butternut Squash Boats
Category
Meat and Poultry
Ingredients
- 2 small butternut squash, halved and seeds removed
- Fustini's Chipotle olive oil
- Kosher salt & freshly ground black pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 lb. ground beef or ground turkey
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 ears sweet corn, kernels removed (about 1 1/2 cups)
- 1 (15.5-oz.) can of black beans, drained
- 1 (10 oz.) can of enchilada sauce
- 1 1/2 cups shredded Monterey jack
- 1/2 cup quartered cherry tomatoes
- freshly chopped cilantro, for garnish (optional)
Ingredients
Directions
- Preheat oven to 425°,. On two large-rimmed baking sheets, drizzle squash halves all over with olive oil and season with salt and pepper. Roast until almost tender, 25 to 30 minutes. Let cool slightly, then scoop out the squash, leaving a 1/2" border around the edges and saving the insides for filling.
- Reduce oven heat to 350°,. In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook for 30 seconds, then stir in beef, breaking up meat with a wooden spoon. Cook to an internal temperature of 145°,. Season with salt, pepper, cumin, and chili powder and cook until no longer pink, 6 minutes.
- Stir in corn, black beans, enchilada sauce, and reserved butternut squash. Cook until sauce is warmed through.
- Fill butternut squash boats with beef mixture and top with cherry tomatoes and cheese. Bake until cheese is melty, about 2 minutes. Garnish with cilantro before serving, if using.
Recipe Note
Adjust the heat by using Persian Lime or Cilantro & Onion olive oil. Adapted from delish.com