Roasted Butternut Squash Burrito Bowls

4 servings


55 minutes

total time


1 ½ cup water

¾ cup uncooked regular brown rice

2 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon cayenne pepper

1 tablespoon olive oil

½ teaspoon salt

1 1.5 pound butternut squash, halved, seeded, peeled, and cut into 1/2-inch slices

1 lime, halved

1 15 ounce can black beans, undrained

Toppers, such as avocado, fresh salsa, queso fresco, and/or fresh cilantro


In a medium saucepan bring the water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 40 minutes. Remove from heat; let stand, covered, 5 minutes.

Meanwhile, preheat oven to 425°F. In a small bowl combine cumin, garlic powder, and cayenne pepper. In a large bowl combine oil, salt, and 1 1/2 tsp. of the spice mixture. Add squash; toss to coat. Arrange in a single layer on a large rimmed baking sheet. Roast 20 minutes or until tender, turning once.

Squeeze 1 Tbsp. juice from one of the lime halves. Cut remaining lime half into wedges; set aside. Drain beans, reserving 3 Tbsp. of the liquid. In a medium bowl combine beans, reserved liquid, and remaining spice mixture. Microwave, covered, 2 minutes. Stir in lime juice.

Divide rice among shallow bowls. Top with squash, beans, and desired toppers. Serve with reserved lime wedges.


Serving Size



394 kcal

Total Fat

12 g

Saturated Fat

2 g

Unsaturated Fat

8 g

Trans Fat



5 mg


860 mg

Total Carbohydrate

64 g

Dietary Fiber


Total Sugars

6 g


11 g

4 servings


55 minutes

total time
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