Butternut Squash Burrito Bowl Recipe: How to Make It

Ingredients

• 1 package (10 ounces) frozen riced butternut squash
• 1 teaspoon olive oil
• 1 cup frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 1/3 cup water
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric, optional
• 1 cup grape tomatoes, thinly sliced
• 1 medium ripe avocado, peeled and thinly sliced
• 2 green onions, thinly sliced
• Optional: Salsa, sour cream and shredded Colby-Monterey Jack cheese