Butternut Squash Burrito Bowl

Feel free to pack this flavorful bowl with whatever you want! Pretend you’re standing in line at Chipotle and just go wild with additions. Add shredded chicken or pork if you have it on hand, or crumbled chorizo, avocado, black beans, chopped cilantro, cheese- the world is your oyster!

This vegetarian Mexican-style burrito bowl is packed with all the good stuff and makes for a great next-day lunch, too. If you’re serving it at dinner, place the individual ingredients in bowls and let everyone fill up on their own.



Butternut Squash Burrito Bowl

Ingredients

Produce

butternut squash15 ounces, peeled and diced
vine tomatoes2 large, diced
garlic2 cloves, minced
lime juice1 tablespoon + 1/2 cup
cilantro2 tablespoons, chopped
jalapeno1, minced
corn(optional: 1 cup)
avocado(optional: 1, sliced)

Dry Goods

olive oil2 tablespoons
Kosher salt1/2 teaspoon + 1/2 teaspoon
white rice2 cups (long-grain)
black beans(optional: 1/2 cup cooked, drained)

Spices

cumin1 teaspoon
ground garlic1/2 teaspoon
dried oregano1 teaspoon
cayenne powder1/4 teaspoon (optional)

Protein

chorizo sausage(optional: 1 pound, cooked)

Dairy

sour cream(optional: 2 tablespoons)

Instructions

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.

  1. 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. 
  2. Place the pan in the oven and bake until the squash is completely tender and cooked through, about 15-18 minutes. 
  3. 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. 
  4. 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. 
  5. 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 Plan

Prep it for later:
1. 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.
2. 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.
3. 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.
4. 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:
1. Preheat the oven to 400*F and transfer the butternut squash to a sheet pan.
2. Bake 12-15 minutes or until the squash is tender and cooked through.
3. Combine remaining ingredients in separate bowls and serve.

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