Ingredients

· 1 package (10 ounces) frozen riced butternut squash

· 1 teaspoon olive oil

· 1 cup frozen corn, thawed

· 1 can (15 ounces) black beans, rinsed and drained

· 1/3 cup water

· 1/2 teaspoon chili powder

· 1/4 teaspoon ground cumin

· 1/4 teaspoon ground turmeric, optional

· 1 cup grape tomatoes, thinly sliced

· 1 medium ripe avocado, peeled and thinly sliced

· 2 green onions, thinly sliced

· Optional: salsa, sour cream and shredded Colby-Monterey Jack 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, chili 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.