A golden half of roasted butternut squash facing upward, proudly displaying a vibrant filling of rich black beans, crumbled queso fresco, and vivid red cherry tomatoes. The dish is garnished with fresh green cilantro and a drizzle of tangy lime crema, offsetting the comforting warmth of the squash.

Gluten-Free Mexican Stuffed Butternut Squash

Name: Gluten-Free Mexican Stuffed Butternut Squash
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 Butternut Squash halved and seeds removed; 2 tbsp Olive Oil; 1 tsp Cumin; 1 tsp Chili Powder; 1 tsp Garlic Powder; 1 can Black Beans rinsed and drained; 1 cup Cherry Tomatoes halved; 1 cup Queso Fresco crumbled; Garnish Cilantro chopped; 1 Lime juiced; 1/2 cup Greek Yogurt plain; To taste Salt and Pepper

A delicious, fall twist on a Mexican classic.

Category Main Course

Prep 25 minutes

Cook 70 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · October 24, 2025

A little about this dish

This is not your average taco or enchilada recipe! We've incorporated seasonal flavors into this unique Gluten-Free Mexican Stuffed Butternut Squash. It's flavorful, filling and totally Instagrammable.

Ingredients (for 4)

Butternut squash — 2 — halved and seeds removed
Olive oil — 2 tbsp
Cumin — 1 tsp
Chili powder — 1 tsp
Garlic powder — 1 tsp
Black beans — 1 can — rinsed and drained
Cherry tomatoes — 1 cup — halved
Queso fresco — 1 cup — crumbled
Cilantro — Garnish — chopped
Lime — 1 — juiced
Greek yogurt — 1/2 cup — plain
Salt and pepper — To taste

Preparation

Step 1 — 🔥 🌡️ 📝

Preheat your oven to 400°F and prepare your baking sheet with a layer of parchment paper.
Step 2 — 🌶️🧂💧

Drizzle olive oil over the squash halves. Sprinkle cumin, chili powder, garlic powder, salt, and pepper for seasoning.
Step 3 — 🔥🥔⏰

Roast the squash in the preheated oven, cut side down, for 50-60 minutes till it turns tender.
Step 4 — 🍅🧀🥣

Meanwhile, mix together black beans, cherry tomatoes, and queso fresco to prepare the filling.
Step 5 — 🥤🥄🥛

In a separate bowl, whisk together lime juice and Greek yogurt to prepare the lime crema.
Step 6 — 🖐️🥔🥣

Once the squash is cool enough to touch, stuff each half with the prepared bean mixture.
Step 7 — 🔥🧀🥔

Roast the stuffed squash for another 10 minutes in the oven till the filling becomes hot and queso fresco slightly melted.
Step 8 — 🍴🌿💫

Finally, drizzle lime crema over the squash, garnish with fresh cilantro and serve hot.

A final fox tip

This dish is not only gluten-free, but can easily be made vegan by replacing the Greek yogurt and queso fresco with dairy-free alternatives. It's a fun and interactive dish that kids can help with too, particularly the mixing and stuffing parts. Also, the lime crema doubles as an excellent dressing for salads or a sauce for grilled meats!