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Butternut Squash Rice Bowl

This week we found ourselves with LOTS of butternut squash. The folks who originally purchased them all couldn't use them because they were too small. They spiralize them and these mini squash wouldn't fit properly into their machine. We were happy to take them off their hands.

Butternut Squash is so versatile. I love adding chunks of it to my vegetable soup or roasting it and pureeing it. You can mash it or even use it as a replacement for pasta noodles. While I could eat soup every day of the year from September through March, here's another idea for using up that squash in this week's box.

If you need to better understand how to cut it, first, read this recipe. Or stay tuned to our

Instagram and Facebook where I'll show you a quick video later today.

Butternut Squash Rice Bowl

What You Need:

* 1 small butternut squash (or 2 cups squash), cut into 2 inch cubes

* 1 Tbsp. olive oil

* 1/2 tsp. garlic powder

* 1/2 tsp. cumin

* 1/2 tsp. salt

* 1/4 tsp. pepper

* 1 cup brown rice

* 1 can black beans

* 2 cups spinach or salad greens

* 1/2 cup salsa

* Juice of half a lime

* 1 avocado (optional)

Preheat oven to 400 degrees. Spread out chopped squash on a large, rimmed baking sheet. Drizzle with olive oil, garlic powder, cumin, salt and pepper. Toss to ensure all the squash is coated. Place in the oven and roast about 20 minutes or until the squash turns golden and the ends start to caramelize. You'll want to stir it a couple of times. While the squash is roasting, cook your rice according to package directions. I've been buying the microwavable brown rice and quinoa packets from Aldi that cook in 90 seconds. They make lunch on the go super easy. Drain and heat the black beans on the stovetop or in the microwave.

When the squash is finished roasting, it's time to assemble your bowl! Add 1/2 cup rice, 1/2 cup black beans, a handful of spinach and a cup of squash to the bowl. Drizzle with freshly squeezed lime juice. Top with a dollop of salsa and a couple of slices of avocado or guacamole if you have it. (Makes 2 servings).

It is a simple and healthy lunch or dinner. I was even thinking it would be amazing to add an egg for a little extra protein. Some cilantro on top would take it over the edge... in a good way. Delish and nutrish!

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