Recipes and Cooking Butternut Burrito Bowls Put a Paleo diet spin on classic burrito bowls by using butternut squash instead of rice. This bowl full of veggies might be a little light for a main dish as-is, but you can easily turn it into an entree by adding your favorite protein on top. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 20, 2020 Print Share Share Tweet Pin Email Photo: Blaine Moats Start To Finish Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 teaspoon ground cumin ½ teaspoon sea salt ½ teaspoon garlic powder ¼ teaspoon cayenne pepper 2 tablespoon olive oil 1 ½ pound butternut squash,* peeled and spiralized (3 cups) 2 red and/or yellow sweet peppers, cut into bite-size strips 1 lime, halved 1 medium avocado, halved, seeded, peeled, and chopped ⅔ cup Fresh Summer Salsa or purchased fresh salsa Chopped cilantro Fresh Summer Salsa 4 fresh tomatillos, husked and finely chopped ¾ cup finely chopped yellow cherry tomatoes ⅔ cup finely chopped roma tomatoes ¼ cup finely chopped red onion 1 tablespoon snipped fresh cilantro 1 tablespoon lime juice 1 fresh serrano chile pepper, seeded and finely chopped* Sea salt and black pepper Directions In a large bowl combine cumin, salt, garlic powder, and cayenne. Stir in oil. Add spiralized squash and sweet peppers and toss to coat. Heat a very large skillet heat over medium. Add squash mixture. Cook 2 to 3 minutes or until crisp-tender, gently stirring occasionally. Juice half of the lime; stir juice into squash mixture. Cut remaining lime half into wedges. Divide squash mixture among 4 shallow bowls. Arrange avocado and salsa over squash mixture. Top with cilantro and serve with the lime wedges. Fresh Summer Salsa In a medium bowl combine first seven ingredients (through serrano pepper). Season to taste with salt and black pepper. Cover and chill 1 to 24 hours. *Tip Look for a butternut squash with a narrow neck to make spiralizing easier. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Print Nutrition Facts (per serving) 202 Calories 12g Fat 23g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 202 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Sodium 436mg 19% Total Carbohydrate 23g 8% Total Sugars 6g Protein 3g Vitamin C 111.6mg 558% Calcium 97mg 7% Iron 2mg 11% Potassium 700mg 15% Folate, total 86.8mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.