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.
Directions
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PREHEAT oven to 425°F.
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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.
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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.
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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.
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SERVE the squash topped with shredded lettuce, chopped tomato, and chopped red onion (or scallion).
