Delicata Squash Boats with Blacked Beans

This hearty main course takes a little bit to prepare, but you can make it in large batches and freeze ready to reheat when you're in need of a quick dinner.

Print this page


2 delicata squash, cut in half lengthwise and seeds removed
1/2 lb black beans
1/2 tsp cumin seed
1 tsp chili powder
1/2 tsp chili flake or 1 cayenne, thinly sliced
1 quart tomatillos
4 scallion, sliced thinly
2 jalapeño, seeds removed and thinly sliced
4 cloves garlic, minced
4 oz cheddar cheese, grated


  1. Heat oven to 400F
  2. Roast the squash cut side down until tender, about 25 minutes
  3. Meanwhile, boil the beans with water and the spices until tender then season with a couple big pinches of salt
  4. While the squash is roasting, combine the tomatillos, scallion, jalapeño, and garlic on a baking sheet and roast until deeply caramelized and the liquid from the tomatillos has reduced some. Then blend to make a tomatillo sauce.
  5. When everything is done, flip the squash to make boats
  6. Fill with the beans top with the tomatillo salsa and finish with a hefty layer of grated cheddar
  7. Then return to the oven to reheat and melt the cheese then serve with a big salad