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
Cuisine: Mexican
Ingredients: 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

Category Main Course

Prep 25 minutes

Cook 70 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: October 24, 2025

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.

Additional

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!