Butternut Squash Burrito Bowl
Description
Note: Fill this bowl with everything you’ve got! I like to mix-and-match, depending on what I’m in the mood for, or what’s available at the grocery store. Play around with the ideas in the “extras to add” section of the ingredients list, and feel free to add your own personal touches.
Ingredients
For the squash:
15 ounces butternut squash, peeled and sliced into 1” cubes
2 tablespoons olive oil
1 teaspoon dried cumin
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cayenne pepper
For the pico de gallo:
2 large tomatoes, diced
2 cloves garlic, minced
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, deseeded and minced
½ teaspoon salt
For the lime-cilantro rice
2 cups long grain white rice
½ cup lime juice
Extras to add:
1 pound cooked sausage or chorizo, crumbled
1 cup corn kernels
1 cup cooked black beans
1 avocado, sliced
2 tablespoons sour cream
Instructions
Preheat the oven to 350*F. Arrange the cubed butternut squash on a sheet pan, drizzle with olive oil, and toss to coat. Combine the spices (cumin, oregano, garlic powder, salt, cayenne) in a small bowl and stir to mix, then toss with the oiled squash.
Place the pan in the oven and bake until the squash is completely tender and cooked through, about 15-18 minutes.
While the squash is cooking, make the rice. Combine the rice, 2 cups of water, and the lime juice in a pot with a tight fitting lid and bring to a boil. Remove the lid and turn the heat to low, cooking the rice at a simmer until it is cooked through. Add the chopped cilantro and toss to combine.
While the squash and rice are cooking, combine the pico de gallo. Toss the diced tomatoes, garlic, lime juice, chopped cilantro, minced jalapeno, and salt in a bowl until combined. Set aside.
At this point, prepare any extras you’re adding. Start with things that need to be cooked, then work your way down to preparing the fresh ingredients. This gives you time to cook the ingredients that need it without wasting any time!
Prep it for later:
Peel and cube the butternut squash, then toss in a large bowl with oil and seasonings until coated. Transfer to a resealable bag or container.
Cook the rice according to the instructions and set aside. Rice can be frozen on its own for up to three months and defrosted in the fridge overnight, in the microwave, or under cold running water until thawed.
Combine the pico de gallo and store in a resealable bag or container. The salsa will last for up to 1 week in the fridge. Do not freeze.
Package any other additions you’d like to add to the bowls in resealable bags or containers. Drained black beans and corn will last for up to 3 months in the freezer.
You’ll need:
1 resealable bag or container of diced butternut squash, oil, and seasonings
1 resealable bag or container of cooked lime-cilantro rice
1 resealable bag or container of prepared pico de gallo
And additional ingredients, stored in separate bags or containers
Prepare from prepped:
Preheat the oven to 400*F and transfer the butternut squash to a sheet pan. Bake 12-15 minutes or until the squash is tender and cooked through.
Combine remaining ingredients in separate bowls and serve.
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