Fine Lines

Volume 3, Issue 2

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Page 14 of 15

Roasted Butternut Squash Burrito Bowls Makes 4 Servings If you've been looking for a reason to literally eat the antioxidant rainbow, these bowls are for you. Roasted Butternut Squash 2 pounds butternut squash, cubed 1 tablespoon olive oil ¼ teaspoon cayenne pepper ½ teaspoon smoked paprika 1 teaspoon cumin ½ teaspoon oregano Black Bean Slaw 1 small head cabbage, finely shredded (about 4–5 cups) 1 can black beans, drained and rinsed 1 bell pepper, diced 1/3 cup cilantro leaves, chopped ¼ cup freshly squeezed lime juice 1 tablespoon olive oil Guacamole 2 avocados ¼ cup cilantro leaves, finely chopped ¼ cup red onion, finely chopped 1 jalapeño, seeded and finely chopped 2 tablespoons fresh lime juice ½ teaspoon salt Preheat oven to 400°F. Toss butternut squash cubes with oil, cayenne pepper, smoked paprika, cumin, oregano, and a pinch of salt and pepper. Place squash in a single layer on a large baking sheet and roast for 25–30 minutes until tender. While the squash is roasting, toss together the shredded cabbage, black beans, bell pepper, cilantro, lime juice, and olive oil. Season to taste with salt and pepper. Set aside. In a separate bowl, mash together avocados, cilantro, red onion, jalapeño, lime juice, and salt. Season to taste, if needed. To serve, layer butternut squash and slaw in a bowl. Top with guacamole. 15

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