Published: by Absolutely Recipes, in the recipes category.

Butternut Squash Burrito Bowl Recipe.

Ingredients:

1 package (10 ounces) frozen riced butternut squash
1 TSP olive oil
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup water
1/2 TSP chili powder
1/4 TSP ground cumin
1/4 TSP 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

Recipe Instructions:

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.
Divide squash among 4 serving bowls.
Top with bean mixture, corn, tomatoes, avocado, green onions and toppings of your choice.

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