Butternut Squash Burrito Bowls

Butternut Squash Burrito Bowls

Sometimes I feel like I have a never-ending stream of ideas. One idea leads to the next and a few tangents later they multiply into lists full of recipe possibilities. Other times, I’m completely blank.

This is the part where I usually talk about how I was romantically re-inspired after a stroll through the farmers market. But not this time. This weekend, we strolled and we market-ed. Still blank. Then, this idea popped into my head at Chipotle, of all places.

Butternut Squash Burrito Bowls ingredients

It was a rare day that we were even at Chipotle, (we usually favor our local Freebirds). Either way, I’m a sucker for a burrito bowl and I loved the idea of adding butternut squash for a seasonal spin.

I’m also a sucker for alliteration – so the 3 B’s in Butternut Burrito Bowl had a nice ring to it. Although I actually have 4 B’s in here, if you count the brown rice. (btw, if anyone from Chipotle is reading this: Brown Rice. Just sayin’).

Butternut Squash Burrito Bowls / @loveandlemons

This ingredient list looks long, but feel free to take it in pieces. No corn? Skip it. Tomatoes out of season? Use a good store-bought salsa instead.

I made a creamy avocado sauce with yogurt and cilantro. If you’re vegan, you can use cashews and water in place of the yogurt. And if you’re blender-less (or just short on time), mash up the avocado with lime and salt for a basic no-fuss guacamole. If you’re paleo – leave out the rice and beans and turn this into a big kale salad.

Butternut Squash Burrito Bowls

butternut squash burrito bowls
Serves: serves 4
  • 1 small butternut squash, peeled & cubed
  • drizzle of olive oil
  • salt & pepper
  • ½ teaspoon chili powder
  • 2 cups cooked brown rice
  • 1 can black beans, drained and rinsed
  • a few leaves of kale (lightly massaged with olive oil)
  • ¼ cup toasted pepitas
tomato-corn pico de gallo*
  • 1 cup chopped tomatoes
  • ½ cup fresh corn kernels
  • ¼ cup finely chopped red onion
  • 1 clove minced garlic
  • juice of 1 lime
  • ½ sliced serrano
  • small handful chopped cilantro
  • salt, pepper
avocado crema:
  • 1 ripe avocado
  • ¼ cup yogurt (vegan sub: ¼ cup cashews + ¼ cup water)
  • juice of ½ lime
  • 1 clove garlic
  • 1 tablespoon minced onion
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ cup chopped cilantro
  • salt & pepper, to taste
  • a little water, if necessary to thin
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together all of the pico de gallo ingredients. Let chill for at least 30 minutes. Taste and adjust seasonings before serving.
  3. Drizzle the butternut squash with a little olive oil, salt & pepper. Roast for 30 minutes, check and flip and continue roasting until golden brown (approx. 10 more minutes). Remove from oven and toss with chili powder.
  4. In a blender, mix together the avocado, yogurt (or cashews), lime, garlic, onion, cumin, coriander, cilantro, salt & pepper. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
  5. Assemble bowls with brown rice, black beans, kale, butternut squash, pico. Top with toasted pepitas and serve with avocado crema.
If corn is out of season, skip it. If tomatoes are out of season, sub in a good store-bought salsa instead of making the pico recipe.

If you don't have a blender, just mash the avocado with salt & lime for a quick and easy guacamole.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. ha! sometimes all you need is a chain restaurant to inspire. loving this big bowl of colour!

    • jeanine from loveandlemons.com on said:

      ha, whatever works, right?

  2. Allie on said:

    Love it! Our Chipotle in LA actually has brown rice…

    • jeanine from loveandlemons.com on said:


        • Sara on said:

          NYC Chipotle’s have brown rice as well. I was confused by that comment in your blog since we have it! I guess not all cities are created equal…. 🙂

          • AK89 on said:

            Agreed – I believe all Chipotle has brown rice? I have seen it coast-to-coast from SF to NYC, and even in small-town Indiana!

  3. Oh this is so up my alley! I have a love/hate relationship with Chipotle..there are 2 that are way too close to me which I love, but my body doesn’t love me the next day! haha I love your homemade and much healthier version!

  4. Ha, I loved your subtle sarcasm in this post! Sometimes that inspiration just doesn’t come, does it?! But love this fall spin on a burrito bowl. I’m always roasting sweet potato for similar rice bowls but I should try butternut next time.

  5. Maryna from thisisasweetblog.blogspot.com on said:

    Totally in love with the recipe! And totally get you on the blank! Maybe it is just autumn that influence on the mood?

  6. Ursula @ LilVienna.com on said:

    I’m a secret chipotle burrito addict 😉
    It’s amazing how much time one can spend in the kitchen preparing burritos/burrito bowls. Last time I even made the tortillas from scratch – I was busy in the kitchen for half a day. So I would only recommend making tortillas yourself, if you have a simple filling…
    Btw, i just love pico de gallo!!

  7. Amanda from amandabrowningnutrition.weebly.com on said:

    Butternut squash is my favourite squash! I love how sweet they get roasted.

  8. Whats not to love about this dish?! Delicious and comforting!

  9. I’m such a sucker for a burrito bowl (for Chipotle, myself, haha), but this version look even better!


  10. Cheryl from 40aprons.com on said:

    Yum! I love how simple this is but how satisfying it would be for a weeknight dinner. I miss Freebirds! I dated an artist who briefly worked there when I was in law school.. Odd memories. I also totally feel you on the everything or nothing flow of inspiration. I’m in a lull myself right now! Perhaps we feel that flood of inspiration on the cusp of a new season and once we’re basically in it the overload wanes? Either way, this is inspired in and of its own 🙂

  11. I’m always surprised where my favorite recipe ideas come to me. My most recent was a math class idea 🙂 I loooove butternut squash in fall and I’m a sucker for alliteration, too! These look awesome.

  12. Love that everything is homemade. What an awesome recipe lineup. That avocado crema sounds divine! Thanks for sharing

  13. Love that everything is homemade. What an awesome recipe lineup. That avocado crema sounds divine! Thanks for sharing

  14. Alexandra from chezsasha.com on said:

    Putting various groups of ingredients in a bowl (usually with a fried egg on top) and calling it a meal is one of my favorite ways to cook.

    I love the seasonal spin. Roasted broccoli would also be nice. And broccoli starts with a B, too 😉

  15. Fall is officially here, great recipe for butternut squash. I hadn’t thought to make a Mexican-style dish out of it. Looks like it’s time for me to develop a fall recipe for my food blog.

  16. Make your own burrito/ nachos/ giant salad is one of my favorite quick dinners! Usually I stick to a basic black bean and veggies combo, but who can say no to butternut squash? And these sorts of dinners always lead to equally awesome leftovers.

  17. autumn from autumnmakesanddoes.com on said:

    Yes! Burrito bowls for all the seasons. I stocked up on butternuts at the market recently because they keep so well. This is a great, different, use for them beyond just roasting.

  18. I have been craving a good burrito bowl for a while now. I should make this version instead of going to Chipotle.

  19. Corrin from ohheywhatsup.com on said:

    Looks delicious!

    PS Your social sharing buttons don’t work.

    • jeanine from loveandlemons.com on said:

      Thanks Corrin!

      Can I ask what browser (and version) you’re using and if you’re using Windows or Mac?


      • Corrin from ohheywhatsup.com on said:

        Sure! Firefox 32.0.3 on a Mac. All share links open up blank new tabs.

        • jeanine from loveandlemons.com on said:

          thanks! We’re on it 🙂

  20. Jennifer B. from thefoodiepatootie.com on said:

    Totally sharing this recipe, and your blog, on my Friday links post tomorrow! Love that you always provide alternatives for Paleo, vegan, etc.

    • jeanine from loveandlemons.com on said:

      thanks Jennifer!

  21. Anna on said:

    Hmmmmmm,the fantastic dishes are so good, I think !
    It’s very important to eat healthily because the body needs fit food! This dishes are perfect for that.
    I think this website is very good for people who want to abate and they can see that healthy food can be very delicious 🙂

  22. binky from Binkysculinarycarnival.com on said:

    This is really gorgeous! I’m a sucker for butternut and all spices Mexican! You do such a wonderful job with your pictures, too! I’m going to have to try this. I like your vegan idea with the cashews. I’m not vegan, but too lactose intolerant for yogurt. Thanks.

  23. ATasteOfMadness from atasteofmadness.blogspot.ca on said:

    I am definitely thinking I need to get some more butternut squash into my life. This looks so good!

  24. Tiffany W. on said:

    We made these for dinner tonight; they are delicious! We are adding them to our fall dinner rotation. Thanks for the recipe.

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