Roasted Honeynut Squash Taco Bowls

Name: Roasted Honeynut Squash Taco Bowls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: ½ cup brown rice; 1¼ cups water or vegetable broth; 2 medium-sized honeynut squash, halved lengthwise and seeded (about 1-1¼ pounds each); 4 teaspoons Cabot Salted Butter; 1 teaspoon chili powder; ½ teaspoon salt; ½ cup canned white beans, drained; ½ cup corn; 4 ounces Cabot Vermont Sharp Cheddar Cheese, shredded (1 cup); ¼ cup shredded lettuce; 1 Roma tomato, seeded and diced; ¼ cup diced red onion or 1 sliced scallion

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Honeynut squash are like mini butternut and make a perfectly portioned bowl to fill with rice, beans, corn, and cheese. We like lettuce, tomato, and red onion for fresh toppings, but feel free to get creative with your favorite bowl toppers.

Ingredients

½ cup brown rice
1¼ cups water or vegetable broth
2 medium-sized honeynut squash, halved lengthwise and seeded (about 1-1¼ pounds each)
4 teaspoons Cabot Salted Butter
1 teaspoon chili powder
½ teaspoon salt
½ cup canned white beans, drained
½ cup corn
4 ounces Cabot Vermont Sharp Cheddar Cheese, shredded (1 cup)
¼ cup shredded lettuce
1 Roma tomato, seeded and diced
¼ cup diced red onion or 1 sliced scallion

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Directions

PREHEAT oven to 425°F.
COMBINE rice and water (or broth) in a small saucepan. Bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 45 minutes (or cook according to package instructions). Remove the pan from the heat and set aside.
ARRANGE squash halves cut-side up on a rimmed baking sheet. Place 1 teaspoon butter in each cavity and sprinkle with chili powder and salt. Roast in preheated oven until tender, about 30 minutes.
BRUSH the melted butter in the cavity all over the honeynut squash halves. Fill each cavity with about ½ cup cooked rice. Top each with ¼ of the white beans, corn, and cheddar. Return the squash to the oven and roast until the cheese is melted and the beans are hot, about 5 minutes more.
SERVE the squash topped with shredded lettuce, chopped tomato, and chopped red onion (or scallion).