Honeynut Squash Stuffed
With Bbq Black Beans

Serves: 5

Written By Eydie Desser

My garden gifted me several Honeynut squash! They are so small and adorable, I just had to come up with a recipe that not only delights the eyes, but also satisfies the tummy. I like to serve these either as an appetizer or side dish.

Equipment needed: Cutting Board, Imersion Blender, Whisk

Ingredients

For the Squash:

2 small Honeynut squash, cut in half lengthwise and seeded
1 tablespoon sweet paprika
1 tablespoon smoked paprika
3 tablespoons maple syrup

For the BBQ Black Beans:

2 cans black beans, no salt added
1 TB minced garlic (about 3 cloves)
½ cup ketchup (no sugar added)
¼ cup honey
¼ cup balsamic vinegar
2 tablespoons Tamari lite
1/8 teaspoon liquid smoke

Garnish:

Chives, finely minced
Zest of a lemon, orange, or lime

Directions

Bake the squash:

Preheat the oven to 375℉

Place the Honeynut halves on a parchment lined sheet pan.
Mix together the sweet and smoked paprika. Brush each squash half with a little bit of maple syrup and sprinkle on the paprika mixture.
Bake for about 30 minutes or until the squash is very tender when pierced with a knife. We want the squash to be very soft. Remove from the oven.

Make the BBQ black beans:

Drain and wash the beans with cool water. Pat dry with a paper towel.
In a measuring cup, combine all the other ingredients and mix with a fork to combine.
Place a 2-quart pot over medium high heat for a minute. Add in the beans and the garlic and quickly stir until you can start to smell the garlic. Add in the sauce ingredients and bring to a gentle simmer. Simmer for 10 minutes or until the sauce thickens.

Make the boats:

Using a small spoon, scrape some of the squash flesh and smooth it into the seeded area of the squash, to make the boat even from one side to the other.
Spoon the BBQ black bean mixture on top of each squash.
Garnish with chives and citrus zest.