Ingredients
· 1 pack frozen riced butternut squash

· 1 teaspoon olive oil

· 1 cup frozen corn, thawed

· 1 can black beans, rinsed and drained

· ½ cup water

· ½ teaspoon chilli powder

· ¼ teaspoon ground cumin

· 1 cup grape tomatoes, thinly sliced

· 1 ripe avocado, thinly sliced

· 2 green onions, thinly sliced

· Optional: salsa, sour cream and shredded cheese

Method
Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly browned, about five minutes. In a small saucepan combine beans, water, chilli powder, cumin and if desired, turmeric. Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about five minutes. Divide squash among four serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and toppings of your choice.