Cozy Fall Roasted Squash Bowl (Made From What’s Already in Your Kitchen)

A warm, dinner you can build from pantry staples, leftover rice, and any roasted squash you have on hand.

Roasted Butternut Squash + Black Bean Bowl

You’ll Need

• 1–2 cups cooked rice (white, brown, or cilantro-lime)

• 2 cups butternut squash, cubed (fresh or frozen)

• ½ onion, sliced

• 1 can black beans, drained + rinsed

• 1–2 tsp chili powder

• 1 tsp smoked paprika

• ½ tsp cumin

• Salt + pepper to taste

• Olive oil

• Toppings (pick any):
  → Cotija or feta
  → Chopped cilantro
  → Diced red onion
  → Lime wedges

How to Make It

1. Roast the Squash
   Toss cubed squash with olive oil, chili powder, smoked paprika, salt, and pepper.
   Roast at 425°F for 20–25 minutes, or until caramelized.

2. Caramelize the Onions
   In a skillet, add a little olive oil and the sliced onion.
   Cook low and slow until golden and soft (8–10 minutes).

3. Heat the Beans
   Warm black beans in a small pot with a pinch of salt and cumin.

4. Assemble the Bowl
   Add rice → roasted squash → onions → beans.

5. Top + Serve
   Add cojita/feta, cilantro, red onion, and a big squeeze of lime.

Optional Add-Ins

• Avocado

• Hot sauce

• Toasted pepitas

• Fried egg on top