Step 1: Preheat the Oven

1. Set Temperature: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready when the butternut squash is prepared.

Step 2: Prepare the Butternut Squash

1. Cut the Squash:

   • Use a sharp knife to carefully cut each butternut squash in half lengthwise, starting at the stem and working down to the bottom. Be cautious as the skin can be tough.

2. Scoop Out the Seeds:

   • Using a spoon or a small scoop, remove the seeds and stringy innards from the center of each squash half.

3. Season the Squash:

   • Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper.

4. Arrange on Baking Sheet:

   • Place the squash halves cut-side down on a baking sheet lined with parchment paper for easier cleanup.

Step 3: Roast the Butternut Squash

1. Baking Time:
   • Place the baking sheet in the preheated oven and roast the squash for approximately 25-30 minutes, or until the flesh is fork-tender. You can check by poking the flesh with a fork—it should easily pierce through.

Step 4: Cook the Filling

1. Dice the Onion:

   • While the squash is roasting, dice 1 small onion into small pieces (about 1 cup).

2. Heat a Skillet:

   • Place a large skillet over medium heat and add the diced onion.

3. Sauté the Onion:

   • Cook the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and slightly golden.

4. Brown the Meat:

   • Add 1 pound of ground meat (turkey, chicken, or beef) to the skillet with the onion. Cook, breaking it apart with a spatula, until browned and cooked through (about 6-8 minutes). Drain any excess fat if needed.

5. Add Other Ingredients:

   • To the skillet, add:
   • 1 cup cherry tomatoes (halved)
   • 1 cup corn (fresh, frozen, or canned; drained if needed)
   • 1 cup black beans (cooked and drained)
   • 1 teaspoon cumin
   • 1 teaspoon chili powder
   • 1/2 teaspoon red pepper flakes (adjust according to your spice preference)
   • 1 cup enchilada sauce
   • Season with salt and pepper to taste.

6. Cook the Mixture:

   • Stir all the ingredients together and cook for another 3-5 minutes until everything is heated through and well combined.

Step 5: Assemble the Burrito Boats

1. Remove Squash from Oven:

   • Carefully take the roasted butternut squash halves out of the oven and flip them cut-side up.

2. Stuff the Squash:

   • Evenly divide the meat and vegetable mixture among the roasted squash halves, placing it generously into each cavity.

3. Add Cheese:

   • Sprinkle 1 cup of shredded cheese evenly over the top of the filled squash halves.

Step 6: Bake Again

1. Return to Oven:
   • Place the stuffed squash back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 7: Serve

1. Garnish and Cool:

   • Remove the squash boats from the oven and let them cool for a minute. Optionally, garnish with fresh cilantro.

2. Plate and Enjoy:

   • Serve the Burrito Butternut Squash Boats warm, accompanied by lime wedges for an extra burst of flavor.