Butternut Squash Burrito Bowls Recipe

Butternut squash: a sweet and nutty squash that roasts beautifully and adds a soft texture to the bowl.

Olive oil: used to coat the squash for roasting and adds a smooth, rich flavor.

Chili powder: a spice that gives a mild heat and smoky taste.

Cumin: adds a warm, earthy flavor that pairs well with the chili powder.

Black beans: a protein-packed bean that adds creaminess and heartiness.

Brown rice: a whole grain that serves as the filling base for the bowl.

Corn: sweet kernels that add a pop of color and crunch.

Cherry tomatoes: small, juicy tomatoes that bring freshness and a little tang.

Avocado: creamy and rich, it balances the spices and adds healthy fats.

Cilantro: a fresh herb that brightens the whole dish.

Salsa: a flavorful topping that ties all the ingredients together with a zesty kick.

One of the key steps in this recipe is roasting the butternut squash. Roasting is a great way to bring out the natural sweetness and make the squash tender with a little bit of caramelized flavor. Here’s how you can do it like a pro:

1. First, make sure your oven is fully preheated to 400°F (200°C). This helps the squash cook evenly and get that nice roasted color.
2. Toss the butternut squash cubes with olive oil, chili powder, and cumin so every piece is coated. This not only adds flavor but also helps the squash roast instead of steam.
3. Spread the cubes out in a single layer on a baking sheet. If they’re too crowded or piled up, they’ll steam and get mushy instead of roasting.
4. Roast for about 25-30 minutes, turning the cubes halfway through. This helps them cook evenly and get a little crispy on the edges.

Roasting like this makes the butternut squash taste sweeter and gives it a nice texture that’s soft but not mushy. It also makes your burrito bowls more exciting because the spices get toasted a bit, adding depth to the flavor.

When I first started roasting squash, I didn’t spread the cubes out enough, and they ended up soggy. Now, I always make sure there’s space between the pieces. Also, if you’re in a hurry, you can cut the squash into smaller cubes—they’ll roast faster but watch them closely so they don’t burn. This little trick makes the whole process smoother and the final bowl way tastier!

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, suitable for roasting vegetables.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, which can mimic the taste of chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can complement the other spices in the dish.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a good replacement in burrito bowls.

• brown rice - Substitute with quinoa: Quinoa is a high-protein grain that offers a similar texture and can absorb flavors well.

• corn - Substitute with green peas: Green peas provide a sweet and slightly crunchy texture, similar to corn.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy swap.

• avocado - Substitute with guacamole: Guacamole provides the creamy texture and rich flavor of avocado, with added seasonings.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in many dishes.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that can provide a similar flavor profile.

• Allow the butternut squash to cool completely before storing. This prevents condensation, which can make the vegetables soggy.
• Use airtight containers to keep your burrito bowls fresh. Divide the components into separate containers to maintain their individual textures and flavors.
• Store the brown rice, black beans, and roasted squash in one container. These ingredients can be reheated together without compromising their taste.
• Keep the cherry tomatoes, avocado, and cilantro in another container. These should be added fresh to your bowl to preserve their vibrant flavors and textures.
• Store the salsa in a small, separate container to prevent it from making other ingredients soggy.
• For freezing, place the brown rice, black beans, and roasted squash in a freezer-safe container or bag. Label with the date and contents.
• Avoid freezing avocado and cherry tomatoes, as they do not thaw well and can become mushy.
• When ready to eat, thaw the frozen components in the refrigerator overnight. Reheat the brown rice, black beans, and roasted squash in the microwave or on the stovetop until warmed through.
• Assemble your burrito bowl with the freshly stored cherry tomatoes, avocado, cilantro, and salsa for a meal that tastes as fresh as the day it was made.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover butternut squash burrito bowl ingredients evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 15-20 minutes, or until everything is warmed through. This method helps maintain the texture of the roasted squash and brown rice.

• Stovetop Method: In a large skillet, add a splash of olive oil and heat over medium heat. Add the leftover burrito bowl ingredients, stirring occasionally to ensure even heating. Cook for about 5-7 minutes, or until everything is heated through. This method is quick and helps keep the black beans and corn from becoming too mushy.

• Microwave Method: Place the leftover burrito bowl ingredients in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. This method is the fastest but may slightly alter the texture of the cherry tomatoes and avocado.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover burrito bowl ingredients in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can help retain the crispiness of the roasted butternut squash.

• Steamer Method: If you have a steamer basket, place the leftover burrito bowl ingredients in the basket and steam over boiling water for about 5-10 minutes. This gentle reheating method helps maintain the moisture and texture of the brown rice and black beans.

• Oven: Used to roast the butternut squash until tender and slightly caramelized.

• Baking sheet: Provides a flat surface to spread out the butternut squash cubes for roasting.

• Mixing bowl: Used to toss the butternut squash cubes with olive oil, chili powder, and cumin.

• Measuring spoons: Ensures accurate measurement of olive oil, chili powder, and cumin.

• Knife: Essential for peeling, cubing the butternut squash, halving cherry tomatoes, and dicing the avocado.

• Cutting board: Provides a safe surface for cutting and preparing the vegetables.

• Colander: Used to drain and rinse the black beans.

• Pot: Used to cook the brown rice.

• Spoon: Useful for stirring and serving ingredients.

• Serving bowls: Used to assemble and serve the burrito bowls.

• Spatula: Helps in tossing the butternut squash cubes with the seasoning and transferring them to the baking sheet.

Prep ingredients ahead: Chop the butternut squash, cherry tomatoes, and cilantro the night before to save time on the day of cooking.

Use canned beans: Opt for canned black beans instead of cooking them from scratch to cut down on preparation time.

Microwave corn: Use frozen corn and microwave it for a quick and easy addition to your bowl.

Batch cook rice: Cook a large batch of brown rice at the beginning of the week and use it for multiple meals.

Sheet pan roasting: Roast the butternut squash on a sheet pan for even cooking and easy cleanup.