Chipotle Black Bean Stuffed Delicata Squash

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This stuffed delicata squash recipe features black beans and a chipotle glaze. If you’re wondering how to cook delicata squash, this is the recipe for you.

Chipotle Black Bean Stuffed Delicata Squash Recipe | How to cook delicata squash

It’s the coldest day of the year here in Indianapolis. Yet, it’s somehow still possible to pull off a local meal that brings color and warmth, if that’s any consolation to the winter doldrums. Alex and I are looking forward to a getaway to Vegas in a few weeks, as a family vacation with some of our 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 recipe. Keep reading for the recipe, and how to cook delicata squash.

Chipotle Black Bean Stuffed Delicata Squash Recipe | How to cook delicata squash

How to cook delicata squash

Delicata squash is one of our favorite squash varieties to work with. Our favorite farmer at our farmer’s market assured us that this variety was delicious and tastes 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 can a chore to clean and prepare! The taste is sweet and tender, and you can even eat the skin. And, delicata squash roasts up quickly!

To cook delicata squash, all you have to do is roast it in a very hot oven. Line a sheet pan with parchment paper. Cut the delicata squash in half and remove the seeds with a spoon. Then rub it with olive oil, sprinkle with salt, and place it on the parchment paper cut side down. It roasts in just 25 minutes! In this stuffed delicata squash recipe, we used a chipotle glaze for the outside of the squash, which adds big flavor. See the recipe below. Another favorite way of ours for how to cook delicata squash is to make it into fries.

How to make this stuffed delicata squash recipe

To create this stuffed delicata squash recipe, we had a few inspirations. First, this chipotle-glazed butternut squash is where were inspired to make the chipotle glaze for the outside of the squash. For the stuffing, some stuffed poblano peppers we made a few years ago served as our inspiration. In this stuffed delicata squash recipe, the stuffing is rice, black beans, corn, and salsa. Our secret ingredient for both the filling and glaze is a can of chipotle peppers in adobo sauce. Only 1 pepper is used for the glaze, but a few tablespoons of the adobo sauce in the can is used for the glaze and then a few tablespoons again in the filling. The adobo sauce brings a smoky flavor to the dish that’s indescribable! Make sure not to substitute for this one. Chipotle peppers in adobo sauce are typically found in the international aisle in most grocery stores.

Looking for more squash recipes?

This stuffed delicata squash recipe is a fan favorite for how to use delicata squash! Here are a few more of our favorite squash recipes on A Couple Cooks using all types of squashes:

This recipe is…

This stuffed delicata squash recipe is vegetarian and gluten free.


Chipotle Black Bean Stuffed Delicata Squash Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


This stuffed delicata squash recipe features black beans and a chipotle glaze. If you’re wondering how to cook delicata squash, this is the recipe for you.



  • 1 cup uncooked (2 1/2 cups cooked) white or 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
  • 15-ounce can of black beans (1 1/2 cups cooked)
  • 1 1/2 cups salsa
  • 1 1/2 cups frozen or canned corn kernels
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • 1 to 1 1/2 cups Monterrey Jack and Cheddar blend shredded cheese (Mexican blend)
  • 1/4 cup chopped cilantro
  • Hot sauce, for garnish (optional)
  • Sour cream, for garnish (optional)


  1. Cook the brown rice according to the package instructions (or use our Instant Pot method).
  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. Mince the garlic and 1 chipotle chili. Combine with 2 tablespoons of adobo sauce from the can of chilis, the honey, and olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with 1/2 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 the green onions. Chop the cilantro. Drain and rinse the beans.
  6. In a large bowl, mix together the sliced green onions, salsa, black beans, corn, 2 tablespoons adobo sauce, and the cumin, chili powder, garlic powder. Add 1/2 cup shredded cheese and when the rice is done, 2 1/2 cups cooked rice. 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 the remaining 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

*Recipe cook time reflects timing for white rice.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican Inspired

Keywords: Delicata Squash, How to Cook Delicata Squash, Delicata Squash Recipe, Vegetarian, Gluten Free, Healthy Dinner, Chipotle, Black Beans, Rice



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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • 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
    [email protected]
    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… there a place where you have the nutritional values?

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