BUTTERNUT SQUASH BURRITO BOWL
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
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
BUTTERNUT SQUASH BURRITO BOWLS
Provided by Jeanine Donofrio
Yield 4
Number Of Ingredients 26
Steps:
- Preheat oven to 400 degrees F.
- Make the pico de gallo: In a small bowl, mix together the tomatoes, corn, onion, garlic, lime juice, serrano, and cilantro with pinches of salt and pepper. Let chill for at least 30 minutes. Taste and adjust seasonings before serving.
- Drizzle the butternut squash with a little olive oil, salt & pepper. Roast for 30 minutes, check and flip and continue roasting until golden brown (about 10 more minutes). Remove from oven and toss with the chili powder.
- Make the avocado crema: In a blender, mix together the avocado, yogurt (or cashews), lime, garlic, onion, cumin, coriander, cilantro, salt & pepper. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
- Assemble bowls with brown rice, black beans, kale, butternut squash, and the pico. Top with the toasted pepitas and serve with the avocado crema.
SPAGHETTI SQUASH BURRITO BOWLS
This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls.
Provided by Cookie and Kate
Categories Entree
Time 1h
Number Of Ingredients 17
Steps:
- To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
- Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
- To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
- To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash "bowls," and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.
Nutrition Facts : ServingSize 1 burrito bowl, Calories 301 calories, Sugar 10.2 g, Sodium 682 mg, Fat 17.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 34.3 g, Fiber 12.9 g, Protein 7.7 g, Cholesterol 0 mg
BUTTERNUT SQUASH CASSEROLE BOWLS
A delicious treat you can add as a side or eat by itself. The sweet and savory taste will take you to a world of wonder. Fill with your choice of vegetable and enjoy!
Provided by Kitten "The Kawaii Skittle Lov
Categories Side Dish Vegetables Squash
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Slice top and bottom off the squash; cut into 1 1/2-inch slices and scrape out seeds. Arrange on the lined baking sheet. Sprinkle mozzarella cheese over each slice.
- Bake squash in the preheated oven until tender, about 25 minutes. Let cool, about 5 minutes. Season with pumpkin pie spice and salt.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 20.3 g, Fat 0.2 g, Fiber 3.5 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 394.7 mg, Sugar 3.8 g
ROASTED BUTTERNUT SQUASH TACOS
Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).
Provided by Cookie and Kate
Categories Entree
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
- To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
- To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
- To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Nutrition Facts : Calories 583 calories, Sugar 8.8 g, Sodium 1588.9 mg, Fat 18.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 94.4 g, Fiber 27 g, Protein 20.3 g, Cholesterol 0 mg
ROASTED BUTTERNUT SQUASH BURRITO BOWLS
Change-up your grain bowl with toppings suited to your tastes. Add any of your favorite ingredients, such as shredded cheese, shredded jicama, pickled jalapeño, sliced radishes, or hot sauce.
Provided by Jill Johnson
Time 55m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 394 kcal, Carbohydrate 64 g, Cholesterol 5 mg, Protein 11 g, SaturatedFat 2 g, Sodium 860 mg, Sugar 6 g, Fat 12 g, UnsaturatedFat 8 g
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