Butternut Squash Burrito Bowl

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
This butternut squash burrito bowl is an easy-to-prep dinner that combines fresh ingredients with wholesome convenience foods. It comes together in just minutes and can be customized with everyone's favorite toppings. —Patricia Kukuc, Clearwater, Florida

Ingredients

  • 1 package (10 ounces) frozen riced butternut squash
  • 1 teaspoon olive oil
  • 1 cup frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/3 cup water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric, optional
  • 1 cup grape tomatoes, thinly sliced
  • 1 medium ripe avocado, peeled and thinly sliced
  • 2 green onions, thinly sliced
  • Optional: Salsa, sour cream and shredded Colby-Monterey Jack cheese

Directions

  1. Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly browned, about 5 minutes. In a small saucepan, combine beans, water, chili powder, cumin and, if desired, turmeric. Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about 5 minutes.
  2. Divide squash among 4 serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and desired toppings.

Nutrition Facts

1 serving: 230 calories, 7g fat (1g saturated fat), 0 cholesterol, 218mg sodium, 34g carbohydrate (6g sugars, 9g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.

This butternut squash burrito bowl is an easy-to-prep dinner that combines fresh ingredients with wholesome convenience foods. It comes together in just minutes and can be customized with everyone's favorite toppings. —Patricia Kukuc, Clearwater, Florida
Recipe Creator

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