Roasted Butternut Squash Burrito Bowl

I am not a big fan of butternut squash but I am trying to like it because I know it's good for me.  It is an excellent source of B6, fiber, potassium, beta-carotene and vitamin C. Anyway, I came across this recipe yesterday in a magazine and thought, man this sounds really good. I think I am going to try this. So, today I did and it's really good. Glad I have leftovers for tomorrow too. 

Another great thing about this squash besides the health benefits is it's really inexpensive. I bought a small organic one pounder and it was only $2. I'm sure non organic would be a lot cheaper than that too. 

And do not toss the seeds. You can treat and eat them just as you would pumpkin seeds. They are also loaded with fantastical nutrition. 

Why don't we get to the recipe. Here is what you will need. 
1 small butternut squash
1 tbsp cold pressed oil
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
water as needed to thin the marinade. just a little at a time.

You will also need toppings: These are all to your liking and are approximations of what I used. 
2 cups of brown rice, quinoa would work too
1 1/2 cups black beans
1/2 cup salsa
chopped tomato
1 small avocado diced
1 tbsp chopped cilantro
1 small wedge fresh lime

Preheat your oven to 425 degrees.

In a large bowl mix the oil and spices. Add a little water at a time to thin the marinade. 

Peel and seed the squash. Cut into small bite size pieces and add to the marinade. Toss to coat as evenly as possible. Transfer to a baking tray and roast for about 25 minutes or longer depending on your taste.

In a large serving bowl mix the rice and beans. Top with the roasted squash and desired toppings. Serve and enjoy!!!!