Butternut Squash Stuffed with Black Bean and Sweetcorn Couscous

Perfect for cold wintry nights, my butternut squash recipe is a must try for when you’re looking to give yourself a bit of a treat. It’s definitely one for the weekend or when you have a bit of extra time to spare as it’s a slightly longer recipe than what I (and I’m guessing most of you) have time for on an average weekday evening to make. Don’t let this put you off giving it a go though because it’s absolutely worth that bit of a wait.


1/2 a butternut squash

3/4 cup of couscous (I use the Ainsley Harriott “just add boiling water” couscous)

1/3 tin of black beans, drained and rinsed

1/3 tin of sweetcorn

5 cherry tomatoes, quartered

1 teaspoon cumin

1 teaspoon chilli powder

1 clove of garlic, finely chopped

Handful of fresh coriander, finely chopped

Salt and pepper, for seasoning

Butter, for drizzling over the squash

Grated cheese, for sprinkling over the squash at the end


Preheat the oven at 180 degrees C

Slice your squash length-ways down the middle to split it into two halves

Scoop out the seeds from one half of the squash (you’ll only be using one of the halves for the meal so wrap the other in cling film and refrigerate for later use (e.g. my Butternut Squash Curry recipe))

In a saucepan, melt the butter and drizzle over the squash. Add a pinch of salt and then bake the squash in the oven, in an ovenproof dish, for approximately 50 minutes.

When you have about 10 minutes left on the oven, add the black beans, sweetcorn, cumin, garlic and chilli powder into a pan and cook on a low heat to create a smokey flavour. Make sure to keep stirring the mixture.

While doing this, in a bowl add boiling water to your couscous. Cover with a plate and leave for a few minutes until the water is absorbed. (specific cooking instructions will be on the packaging)

Add the beans to the couscous, along with the slice tomatoes and mix everything together.

When the squash becomes soft, scoop out some of the centre to create a sort of bowl for your couscous mix. Add the mixture to the squash and sprinkle with the grated cheese.

When the cheese looks suitably melted, remove the squash from the oven and finish off with a flourish of coriander.

Female Original

*Photography by Sara Dubler via Unsplash.

Read next: Mackerel Salad


  1. Everydaylifegirl
    September 9, 2017

    I don’t even eat butternut squash, but this looks delicious! I think this would go down well on a cold night 🙂 I would have to take the cheese away or get vegan cheese, but still looks like a winner!

    1. femaleoriginal
      September 9, 2017

      Haha, I only started experimenting with squash over the last year in uni – it’s so perfect in the autumn time! You can definitely just take away the cheese if you wanted to make it vegan 🙂 Thanks for leaving such a lovely comment! xx


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