26 In Main Courses/ Popular/ Sides

Chipotle Black Bean Stuffed Delicata Squash

Chipotle Black Bean Stuffed Delicata Squash

This photograph is everything that our current weather is not. It’s the coldest day of the year here in Indianapolis. Yet, it’s somehow still possible not stray too far outside of “local” eating to pull off a meal that brings some color and warmth inside, if that’s any consolation to the winter doldrums.

We’re looking forward to a getaway to Vegas in a few weeks, as a family vacation with some of our dear extended family (including 2 toddlers, which will be an interesting challenge!). In the meantime, we’re keeping warm with recipes like this chipotle stuffed delicata squash.

Delicata squash is a variety we hadn’t worked with before. Our favorite squash grower, Stout’s Melody Acres at Indy Winter Farmer’s Market, assured us that this variety was delicious — sweet, almost like a sweet potato. We decided to give it a try, and were incredibly pleased with the results! This squash is very easy to work with (as opposed to butternut squash, which is delightful but really can be quite a chore to clean and prepare). The taste is sweet and tender, like a sweet potato, and you can even eat the skin. And, it roasts up in just 25 minutes since it’s fairly thin.

To create this recipe, we were inspired by this chipotle-glazed butternut squash (a lovely preparation that we intend to try in its original form) and some stuffed poblano peppers we made a few years ago when we had first started this blog.  But this is just one idea — you could stuff these squashes with just about whatever you’d like with great results.

Here’s to riding out those winter doldrums (and to those of you in warmer climates, we happily concede your superiority )!

Chipotle Black Bean Stuffed Delicata Squash
Serves: 4
What You Need
  • 1 cup uncooked (2½ cups cooked) brown rice
  • 4 delicata squash
  • 2 cloves garlic
  • 1 can chipotle chilies in adobo sauce
  • 1 tablespoon honey
  • ¼ cup olive oil
  • 3 green onions
  • 1½ cups salsa
  • 1 15 oz. can of black beans (1½ cups cooked)
  • 1½ cups frozen or canned corn kernels
  • 1½ teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • 1 to 1½ cups Monterrey Jack and Cheddar blend shredded cheese (Mexican blend)
  • ¼ cup chopped cilantro
  • Hot sauce, for garnish (optional)
  • Sour cream, for garnish (optional)
What To Do
  1. Cook the brown rice according to the package instructions (or, make the rice beforehand and heat it slightly prior to serving).
  2. Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.
  3. Dice 2 cloves garlic and 1 chipotle chili; combine with 2 tablespoons of adobo sauce, 1 tablespoon honey, and ¼ cup olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with ½ tablespoon olive oil and sprinkle with kosher salt.)
  4. Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.
  5. Meanwhile, when the rice finishes, thinly slice 3 green onions. Chop ¼ cup cilantro. Drain and rinse 1 can beans.
  6. In a large bowl, mix together 2½ cups cooked brown rice, sliced green onions, 1 ½ cups salsa, black beans, 1½ cups corn kernels, 2 tablespoons adobo sauce, 1½ teaspoons cumin, 2 teaspoons chili powder ½ teaspoon garlic powder, and ½ cup shredded cheese. Taste, and adjust seasonings if desired.
  7. When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with shredded cheese, and place in the oven for a few minutes until the cheese melts. Top with chopped cilantro and serve with sour cream if desired.
Chipotle glaze inspired by Cookie + Kate Filling inspired by our Stuffed Poblano Peppers



You Might Also Like


  • Reply
    Katrina @ Warm Vanilla Sugar
    January 23, 2013 at 6:26 am

    It was the coldest day ever here yesterday too! I wish I had something like this!

  • Reply
    January 23, 2013 at 7:57 am

    I definitely need something as bright and warm and colourful as this in my life at the moment.

    • Reply
      January 24, 2013 at 10:02 am

      Thanks, Kathryn! Unfortunately it doesn’t quite remove the cold, but it’s helping to tide us over :)

  • Reply
    Christine @ 24 Carrot Kitchen
    January 23, 2013 at 8:31 am

    This recipe is exactly what I am looking for. I can’t wait to try it.

    The photo is wonderful!


  • Reply
    January 23, 2013 at 1:45 pm

    This squash sounds so good–I especially like the sweet-savory-smoky flavor combination. :) Hope your trip is great!

    • Reply
      January 24, 2013 at 10:01 am

      Thanks, Eileen! Yes, we’re a suckers for adding smokey flavors to dishes, especially to sweet foods like squash and sweet potatoes!

  • Reply
    January 24, 2013 at 9:54 pm

    vancouver could use a slice!

  • Reply
    January 24, 2013 at 10:03 pm

    This looks so delicious. And yes, it is freezing here, too. I would love some to keep me warm! ;)

    • Reply
      January 25, 2013 at 7:13 pm

      Thanks, Sarah! I keep trying to look at photos of tropical islands to tide me over from the cold :)

  • Reply
    January 25, 2013 at 9:02 pm

    These look amazing! I love a good stuffed squash (especially when there is chopotle peppers involved!). Thanks for posting.

  • Reply
    January 30, 2013 at 11:08 am

    Do you drain and rinse the blackbeans or use the whole can?

    • Reply
      January 30, 2013 at 12:23 pm

      Good question — yes, and yes! I’ve updated the recipe to reflect this. (I try to always mention this in the recipe but had missed it here — good catch!)

  • Reply
    January 30, 2013 at 5:32 pm

    What’s the optional honey for?

    • Reply
      January 30, 2013 at 7:50 pm

      It’s in the optional marinade! I’ve updated the recipe to be more clear – thank you! (Man, I must have been distracted while writing this!) :)

  • Reply
    February 5, 2013 at 2:55 pm

    Can I substitute butternut squash for this recipe? I can’t find delicata squash here.

    • Reply
      February 5, 2013 at 3:20 pm

      Great question! I would probably substitute acorn squash here, if you can find it! It’s more “personal sized” like the delicata, has edible skin like the delicata, and a nice-sized cavity. You’d follow the same recipe but roast for 20 to 35 minutes, depending on the size of the squash. You could use butternut if that’s all you can find, but sometimes the cavities aren’t large enough for stuffing, and the squash is rather large so the serving size might be different. I’d probably reference a stuffed butternut squash recipe online to see how you could modify this recipe (we’ve never tried stuffed butternut) — but you could use this filling idea! Good luck!

      • Reply
        February 6, 2013 at 12:09 am

        Thank you, acorn squash is available in my local supermarket

  • Reply
    February 16, 2013 at 12:38 pm

    What would you serve as a side dish to this? Since beans and rice are already inside, it seems like it would make an empty looking plate.

  • Reply
    February 18, 2013 at 8:01 pm

    This was delicious!!!!

  • Reply
    October 19, 2013 at 10:08 pm

    This was really good, made as per the recipe apart from I only had Gruyere cheese which added to the smokiness. It was a very good tasty filling to the slightly bland squash. I saved some stuffing to make burritos the next day. Definitely a saver!

    • Reply
      October 21, 2013 at 10:52 pm

      So glad you enjoyed this! Gruyere sounds delicious — great addition.

  • Reply
    November 3, 2013 at 6:25 pm

    This was absolutely delicious! I added chorizo to the recipe, which made it that much more hearty.

  • Reply
    September 12, 2014 at 8:10 pm

    These were delicious. Thank you!

  • Reply
    November 19, 2015 at 10:10 pm

    Wow!!! These were absolutely DELICIOUS! (and I am not a great cook)
    Easy to follow instructions and the end result is so flavorful. My family couldn’t stop raving about it.
    I did not have black beans on hand so substituted pinto… Worked great.
    I’ve bookmarked your site for future inspiration. Thank you!!

  • Reply
    January 7, 2016 at 1:36 pm

    I purchased the calendar and love the recipes…..is there a place where you have the nutritional values?

  • Leave a Reply

    Rate this recipe:  

    Get our latest healthy recipes & updates in your inbox!

    Happy Cooking! ~ Sonja & Alex