Butternut Squash Burrito Bowl

Garlic laden roasted butternut squash is the standout in these rather humble Butternut Squash Burrito Bowls. Using pantry ingredients and produce I almost always have on hand, dinner just got an easy vegetarian makeover.

Even the most well intended folks have a hard time getting dinner on the table every night, am I right? I’m so that person. Even when I meal plan for the week ahead- planning out dinners and doing the grocery shopping beforehand- I still don’t get a well rounded meal on the table every night. Try as I might it just doesn’t happen. Whether we get home too late and I forgot to defrost the roast I had in the freezer or no one feels like eating what is on the menu, dinner has been pretty loosey goosey around here lately. Cue the cold cereal.

Though my kids would be pretty psyched if I let them have cereal for dinner, I don’t. That’s usually reserved for busy mornings and afternoon snacks. Instead, my “go-to” dinners are either pancakes and bacon, scrambled eggs and a toasted bagel or our favorite as of late: some sort of burrito/taco/quesadilla thing-a-ma-jig. You can throw just about anything in a corn or flour tortilla and we’re happy to call it dinner.

I suppose that’s how this Butternut Squash Burrito Bowl was born. Out of my frustration that I once again didn’t have anything planned for dinner, I had to come up with something on the fly. While the kids wrapped black beans, cheese and an ungodly amount of avocado (said no one ever) into a tortilla, I just wasn’t feeling it. I had some leftover rice and butternut squash I’d roasted the night before so I threw it all in a big bowl with lettuce, black beans and diced tomato. You know what? It was awesome sauce. So good in fact, I intentionally replicated all the components two days later and made it into an official dish- Butternut Squash Burrito Bowls. Doesn’t that sound way better than the thing I just threw together because I didn’t have my shit together enough to make dinner?
Yeah, I thought so too.

The beauty of this dish is you can sub just about any component of the dish using whatever you have on hand making it an ideal quick dinner on the fly! My only note is don’t be afraid to go heavy on the garlic when you’re roasting the butternut squash- the end result of sweet and savory is amazeballs. The inherent sweetness of the butternut squash pairs perfectly with all the other savory ingredients. I was gifted some late season tomatoes- the last for sure- and to jazz them up just a bit, I added some fresh lime juice, minced red onion and fresh cilantro. I let them sit while I made the rest of the dish and then topped the burrito bowls with that. Lastly I drizzled with bowls with this amazing dressing. Not too shabby for someone who can’t seem to pull dinner out of her a$$ hat more than one night in a row, huh?

I hope you’re enjoying the monthly Eat Seasonal recipes I share each month as much as I am. It has really motivated and inspired me to focus on what’s in season each month and I really hope it’s doing the same for you! A heart felt thanks to Becky from The Vintage Mixer for bringing so much talent together and making it happen each month!

Happy Monday, everyone! xo, Kelley

*scroll to the bottom to get the recipe!

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Butternut Squash Burrito Bowl

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Ingredients

• 12 oz butternut squash, cubed into 1/2-inch pieces
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 roma tomatoes, diced
• 1 tablespoon minced red onion
• 1 tablespoon minced cilantro
• juice of 1/2 lime
• 1 cup cooked rice, divided
• shredded romaine or other green lettuce
• canned black beans (my fave are the Cuban black beans rom Trader Joes)
• shredded romaine or other favorite lettuce
• creamy tomatillo ranch dressing
• avocado, optional

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Instructions

1. Preheat oven to 400F degrees.
2. Toss cubed butternut squash with minced garlic, olive oil and a healthy pinch of salt and pepper. Roast in preheated oven for 20-25 minutes.
3. Meanwhile, add diced tomato, minced red onion, lime juice, cilantro and a pinch of salt to a small bowl and let marinate while squash roasts.
4. Heat black beans until just warmed through.
5. To serve, divide rice between two bowls. Add a big handful of lettuce and scoop of black beans. Add a healthy amount of butternut squash and top with marinated tomato mixture and drizzle with dressing. Add diced avocado if desired.
6. Devour and enjoy!!