A roasted butternut squash burrito bowl. This is basically a fall burrito bowl featuring butternut squash. The squash is roasted so it’s slightly sweet but balanced with savory seasonings. I add seasoned black beans for a protein boost, grains, top with avocado and fresh cilantro. The same seasonings are used throughout which keeps it simple and we use lots of lime and cilantro for freshness.
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We’ve been loving butternut squash lately. Come fall I usually cook it occasionally but this year we’ve been eating it over and over. After making these bowls a little while back, we’ve made them several times since. If something gets the whole family’s approval it gets put on regular rotation for the season.
Lots of flavor, quick cook time, and simple ingredients is winning recipe in our house, so this roasted butternut squash burrito bowl definitely hits the mark. Since butternut squash is in season right now, I like to buy it fresh. It’s not too hard to peel, scoop out the seeds, and dice. But if you want to buy the pre-peeled and diced squash, that’s a time-saving option. And for the grains, You can use quick-cooking rice like white rice or go with one of the microwave brown rice bags like I did from Trader Joe’s. 3 minutes as opposed to 45, yes, please!
Ingredients needed for the Butternut Squash Bowl
- Butternut squash
- A can of drained black beans
- Rice or grains of choice
- Cilantro
- Limes
- Cumin, garlic powder, paprika
- Topping options – more cilantro, avocado, or tomatoes
Why we love this recipe…
- A hearty, filling salad
- Full of tons of fresh vegetables to make you feel good and stay full.
- Protein packed too!
- Easy and makes plenty of leftovers if needed.
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Tips for the Butternut Squash Bowl
- I like to batch cook grains over the weekend when I meal prep, otherwise using a quick cooking grain is a good idea. There are also brown rice bags at most markets that cook up in under 5 minutes.
- If you don’t want to peel, take out seeds, and dice a squash, a lot of markets sell it already done for you now.
- I usually cook 2 squash at once so we can have it another day for a quick lunch or dinner since even my toddler will eat it. I’ll add the roasted squash to things like pasta, smash it in a quesadilla, or serve it with different vegetables and rice.
Ingredients
Method
- Start by pre-heating the oven to 425.
- If your butternut squash is not already peeled, you will need to do that. Then take out the seeds, and dice them into small cubes. If you buy packed squash, make sure the cubes are smaller, about 1/4 inch. Larger cubes take longer to cook.
- Spread the butternut squash over a baking sheet. Drizzle a little olive oil over, then a good sprinkle of salt, 1 tsp of the chili powder, 1 tsp of cumin, and 1/2 tsp paprika. Bake for 20 minutes, tossing halfway through.
- While the squash is roasting, cook your grains if they weren't already cooked. Stir through the cilantro and juice from 1 lime.
- Warm the beans and add 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika. Stir through juice from 1/2 lime.
- Assemble bowls with grains, beans, butternut squash and whatever toppings you like.
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