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.

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.

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.

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.

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!