Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add diced bell pepper and sea salt and stir. Cover and sauté — stirring frequently — for 5 minutes or until softened and lightly browned.

Step 6

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.

Step 7

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.

Step 8

Lower oven heat to 400 F (204 C) and bake filled squash for another 15-20 minutes or until golden brown and bubbly.

Step 9

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.

Step 10

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.