Breakfast Burrito Bowl with Spiced Butternut Squash

A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.

A Mexican-inspired breakfast burrito bowl with roasted butternut squash, pico de gallo, egg and sliced avocado.
Breakfast Burrito Bowl

For convenience, you can make the butternut squash and pico de gallo ahead of time, then in the morning just heat up the squash, fry a quick egg and slice up the avocado. It’s also a great way to use up leftover roasted butternut squash. Other breakfast recipes I love are Omelet Tortilla Breakfast Wrap, Breakfast Taco Scramble and Chorizo Breakfast Bowls.

For those of you on Weight Watchers, vegetables are now zero points on Smart Points which I love! Because of this I find myself eating more winter squash in ways that I normally wouldn’t. Take this breakfast bowl, the first idea was to use sweet potatoes but then the points would have been higher than I would have liked for breakfast so why not use butternut, seasoned with taco spices and roasted until crisp. The results were wonderful, topped with fried egg, some avocado and fresh pico de gallo this is a hearty breakfast with lots of flavor (even if you’re not following Weight Watchers, this is a light, hearty, healthy meal for under 250 calories)

How To Make a Breakfast Burrito Bowl

A Mexican-inspired breakfast burrito bowl with roasted butternut squash, pico de gallo, egg and sliced avocado.

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A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.
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4.93 from 26 votes
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Breakfast Burrito Bowl with Spiced Butternut Squash

3
5
3
SP
227 Cals 9 Protein 21 Carbs 11 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.

Ingredients

  • cooking spray
  • 20- ounces butternut squash, seeded and cut into 1-inch cubes
  • 1 1/2 teaspoons olive oil
  • 3 teaspoons garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 1 cup chopped tomatoes
  • 1/3 cup chopped onion
  • 1/4 cup chopped cilantro
  • Juice from ½ a lime
  • Olive oil spray
  • 4 large eggs
  • 4 ounces Hass avocado, cubed
  • 1/4 cup reduced-fat shredded cheddar cheese

Instructions

  • Preheat oven to 425 degrees F.  Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper.  Toss well to coat.  Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
  • Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
  • Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
  • To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.

Video

Nutrition

Serving: 1bowl, Calories: 227kcal, Carbohydrates: 21g, Protein: 9g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 191mg, Sodium: 339mg, Fiber: 5g, Sugar: 5g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Points +: 6
Keywords: breakfast bowl recipe, breakfast burrito bowl, butternut squash, mexican breakfast bowl recipe, what to cook with butternut squash

A mixing bowl of cubed butternut squash with spices

A baking sheet with roasted cubed butternut squash

A mixing bowl with diced onion, diced tomato, chopped cilantro, and a half of a juiced lime

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124 comments

  1. I’ve made this several times and it is always delicious! Thanks Gina!

  2. This recipe was amazing!

    I usually eat breakfast at work and was wondering how to take this with me and have a freshly cooked egg. I packed up the all the components and brought a raw egg to work then poached it in a mug in the microwave and it worked wonderfully! Will definitely be doing this again.

  3. This was incredible! Couldn’t find squash in the grocery store, so I used roasted sweet potato cubes instead. Awesome!

  4. Looks delicious & quite a creative breakfast dish!

  5. Combining butternut squash with spices and cilantro is not a combination I would have initially thought of, but it totally works!

  6. I have made this recipe countless times! It is so so so delicious! As someone who lives alone, it is a great breakfast meal prep option! I make the butternut squash and pico (tomato mixture) on the first day that I eat this recipe then save 3/4 of the squash and pico in separate containers in the fridge! Then I just have to heat the squash in the microwave, cook 1 egg, and combine the rest of the ingredients in a bowl! Seriously cannot recommend this recipe enough 🙂

  7. I was a little skeptical about this one… butternut squash for breakfast? Sounds weird, but I decided to try it anyway cause I’ve had such great luck with the recipes on this site. It was DELICIOUS and so easy to make!!!! This will definitely be in the regular rotation . Thank you, Gina.

  8. Delicious!!! Made with a mix of delicata and baby butternut.  Made for dinner. Will def be making again. 

  9. My favorite meal! 🤤😋

  10. I have never had anything bad from your site and this was no exceptional. I LOVED it. I cant wait to make it again!

  11. This is one of two of my favorite websites, thanks Gina. I am a WW fam and figured out what foods works for my weight loss, its mostly vegetables and a few proteins. I went from carnivore to semi-vegetarian (excluding red beef). I’m always getting negative comments about what I eat so I appreciate asking people to withhold their negative remarks.

  12. OMGOODNESS….delicious!!!  I also had it for lunch on top of a sandwich thin for 3 extra WW pts. Gina, you nailed it!!! 

    • I eat this delicious recipe all the time. Tonight I replaced the cheese with apple chicken sausage and it rocked my world…delicious!!!

  13. Can’t get enough of this recipe! I make it at least once every 1-2 weeks. I’ve started subbing cauliflower rice for the butternut squash (same spices), and its still delicious with even less carbs! So simple. So delicious. So easy.

  14. This was insanely delicious.

  15. AMAZING!! I did the squash and pico yesterday…simple and delicious!

  16. I made this today with smashed butternut squashed instead of cubed (my mother in law had a half already cooked that we brought home) and it was really, really delicious & satisfying! I shouldn’t be surprised since the vast majority of recipes on here have been home runs, but this one was a really great one that I’m excited to duplicate. Thanks!

  17. I made this recipe this evening. I used my air fryer to roast sweet potato because I could t get my hands on the butternut squash, but everything else was as listed in the recipe. I am in love ????I forced m husband to take a bite he didn’t want ( it was too healthy for him) and he loved it! I had only made enough for me though ???????? Thank you for a delicious healthy meal that was so easy to make. I will definitely be following this site more closely. Mmmm ????

  18. This me was delicious and easy to make. So glad I have 3 more breakfasts of this planned! I used frozen butternut squash and added 2 eggs on top. 

  19. This is one of my favorite Skinnytaste recipes. I make it most weeks. This week, I tried subbing Spaghetti Squash for the Butternut. Love it!

  20. I prepped the pico and roasted the squash today (Sunday) and I’m going to eat this for breakfast all week 🙂 I can’t wait! 

  21. Easy, delicious, low WW points!

  22. You didn’t say it but I assume you peel the squash before you cut it up and bake it? This really appeals to me and I have a butternut squash just begging to be used!

  23. This is our go-to breakfast since Dec 18′. It’s delicious, I’m completely full till lunch. I substituted Kombucha Squash since its half the price as butternut squash and it’s still amazing without much difference in flavor. Thank you Gina!

  24. Pingback: 200 Best Weight Watchers Meals with Smart Points - Prudent Penny Pincher

  25. This looks so delicious, but I thought cheese was a no no on Whole30?

  26. This has been my go to breakfast for the last 2 weeks. I was unsure of the butternut squash and egg with runny yolk combo but it is amazing. Very filling and hearty breakfast.   Thank you Gina for another amazing recipe!!

  27. Hello,

    This looks delish! I am looking to try it this week for breakfast, but am curious about the best way to reheat this. Any suggestions? Thanks In advance!

  28. I cannot tell you how much we live this recipe! I’ve been using the Spiced squash as a base for lots of different proteins… Piccadillo, etc. 

    One q re the nutrition info. The egg and 1 oz avocado alone put the fat grams at 9 grams, not even counting the oil and cheese. Is there a reason it’s listed at 3 grams?

  29. Thanks for another delicious recipe and a great way to use up some leftover butternut squash we had on hand. I wasn’t sure I was going to like the pico de gallo with the runny egg but I did – all the different flavors and textures really complimented one another. I especially liked the spice on the roasted squash – it would make a great side dish for other meals as well.

  30. Awesome! Definitely saves time to roast the squash in advance. 

  31. I haven’t found a recipe we don’t love. My husband is a meat and potatoes man. But even he gobbled it all up! The flavor is amazing. 

  32. Deelish, thank you Gina!

  33. Delicious seasoning for the squash. I served with brown rice, navy beans, salsa & avocado. Thank you!

  34. I LOVE this dish! I am visiting my sister for the holidays and we made it for our brunch today. She also loved it! I have made it several times and would have it for lunch and dinner! ????
    Thanks for sharing.

  35. This has become my fav breakfast!  Delicious and healthy.  Thanks, Gina.  I prepare the butternut and poco ahead of time and keep in the fridge. I also mix a small bottle of the spices ahead of time.  

  36. Thank you, thank you, thank you. This recipe is on point! I love huevos rancheros for breakfast but it is often loaded with calories. This definitely satisfied my craving. Your recipes are making it easier to stay on track for my healthy eating goals.

  37. I made this for lunch and it was so good I”m pretty sure I’m going to make it for dinner too! I did omit the avocado as I too am allergic but I added a wee bit of sriracha mayo for creaminess. Thanks for the great recipe!

  38. This was so good!  Had a bag of cubed butternut squash which worked perfectly, and used store bought salsa and guacamole in lieu of the avocado and pico. But absolutely delicious!

  39. Pingback: The Mighty Butternut Squash

  40. I just made this for breakfast and it was ah-mazing!  Thank you for this healthy and delicious recipe.

  41. I love a tasty and hearty breakfast… and this is it! I used sweet potatoes instead of squash, and added some leftover beans and rice.

  42. Pingback: Our Go-To Breakfast Recipes – Habitual

  43. I made this for my breakfasts for the week….it was AMAZING!!!!! This will definitely be something that I make often!

  44. This was so good!!! I didn’t have paprika so I used cayenne and loved it! Also used fat free cheese so I could add more. Delicious!

  45. Pingback: Whole 30 Week One Review

  46. Pingback: 12 Nutritious Savoury Breakfast Bowls - Happy Body Formula

  47. Pingback: Meal Plan December 12 | Fix Yo Self

  48. Honestly the best dish I have made all year! Thank you!

  49. I have never used a butternut squash, but after trying this recipe it will definitely be a staple in my house.  I almost ate all the squash before I could assemble the bowl 🙂

  50. Pingback: Fall Brunch Wine Pairings You'll Love This Autumn

  51. Pingback: PiYo Menu Planner - Week #2 -

  52. I made this today with minor substitutions. Added spinach,  used store bought salsa,  and subbed 1 tbsp Greek yogurt for the cheese.   The squash made this so yummy!  Thank you! 

  53. How many smartpoints would this be without the avocado? (I don't have any on hand and it is just too cold to go out for one item!)

  54. I just made this for brunch this morning! I give it ???? 4 Yummies , so delish!

  55. All I can say is WOW! Ridiculously delicious! Served with light sour cream and hot sauce. Can't wait to make this again!

  56. I prepped this yesterday for breakfast this morning. As I was prepping it, it looked so good that I subbed the egg for some leftover smoked pork loin, added a dollop of low fat sour cream and we had it for dinner! My husband literally licked the bowl. It was just as great, as written, this morning for breakfast. Thanks Gina! Your recipes are so consistently delicious and uncomplicated. It's a breath of fresh air.

  57. Making this right now for dinner! Looks yummy!
    I made the squash earlier today – wondering what the best way to re-heat so it won't be soggy?

  58. Just made this……..for dinner!!!! It was amazing!

  59. Just made this today!! So good!! It will be my new breakfast go-to!!

  60. I made this for breakfast today for my husband and I. Delicious. I purchased precut butternut squash and roasted it several days ago when I used my oven for something else I was making. I made a poached egg using my egg cooker. This meal was awesome and could be eaten for breakfast, lunch or dinner.

  61. Delicious! I'm eating this for my lunches this week. Thanks

  62. Just made this for lunch and it is marvelous! I can't wait to have it again! Thanks for all your recipes, Gina. You make my Weight Watchers journey much more enjoyable! Can't wait for a new cookbook. Love the first!

  63. I can't do raw onions. Do you think I could cook the onions separately and make a semi-cooked pico?

  64. Awesome! Today I made this but needed to conserve points, so I roasted the butternut without the olive oil – sprayed it with PAM instead. I also used egg beaters instead of egg and saved another point. Yummy!

  65. MMMMM! Forget hashbrowns and bacon, this is my kind of breakfast! I'm going to surprise my hubby on the weekend with this one!

  66. Made this dish this morning. I love it! Thanks, Gina

  67. I learned to cook a whole butternut squash in a crock pot. 4-5 hours on low. Nothing else just a washed whole squash. Easiest to peel and I have tried everything.

  68. This is delicious!!! It doesn't even need the cheese. It is now a new go to for breakfast!

  69. I want this for dinner!

  70. This would be delicious with some black beans thrown in!

  71. I'm making this right now! I'm looking forward to it!!

  72. Thank you Gina for such great healthy recipes! I prepped the squash and pico de gallo last night and just fried the egg and cut the avocado this morning (i skipped the cheese). such an amazing breakfast for only 4 points! are you on the new WW Connect social media too?

    • Thanks Nancy, I am but to be honest I need to get on it more. So hard to stretch yourself on every social media outlet.

  73. I just wanted to say Thank you for sharing all your hard work with us! I am beginning my clean eating journey and when I stumbled across your page I was so excited to see how easy you make recipes to follow. Love everything I've tried so far. Next stop, buy your cookbook(s)!

  74. Yum thank you! I just joined WW because I like their new emphasis on fruits and veggies, but it's a bit confusing and I needed more veggie breakfasts. Also I love that you're coming out with a new cookbook (I already own and use the 1st one) and I would love to see a cookbook from you that is all blog favorites. I would happily buy that too!

  75. I think this would be awesome for dinner as well! Why not:)

  76. Squirt some lemon juice over the avocado and that will keep it from turning brown.

  77. I made this last night and ate it this morning. It was amazing!! I made scrambled eggs.

  78. This sounds really delish. Just shouldn't have "burrito" in the recipe name. No tortilla here! Butternut squash is my go to… can't wait to try. thanks!

  79. This looks really good! I'm not a fan of butternut squash, so might try with sweet potatoes instead 🙂

  80. Put the avocado (with the pit still in it – that is the trick)and cover with saran wrap – I also put the avocado in the veggie drawer as soon as they are ripe and they stay for about a week unopened. 🙂

  81. Will try this. Have been looking for ways to use butternut squash. Question – how do you store a cut avacado in the refregerator? I like avacado but I hesitate cutting one for a single serving of 1/4 or 1/2 because you can use it all and the left over gets dark and ickie.

    • Leave the pit in the half that you will store. Place into a Baggie, should be good in the fridge for a few days. There may be some brown on the surface, just scrap it off and you will have a nice green avacado underneath.

    • Cover it tight with plastic so no air hits it.

  82. Will try this. Have been looking for ways to use butternut squash. Question – how do you store a cut avacado in the refregerator? I like avacado but I hesitate cutting one for a single serving of 1/4 or 1/2 because you can use it all and the left over gets dark and ickie.

    • Nutshel, leave the pit in the portion you're not going to eat right away, put a little lemon or lime juice on the exposed flesh, refrigerate in a container. You can just keep cutting off the size portion you need until it's gone – just remember to lemon or lime it each time you put it away. It's not perfect, but it works pretty well. 🙂

      • Thanks for the avocado tip. I always had to throw away some of it and I’m going to try this tip. Awesome!

    • Yes I keep it in my fridge with plastic wrap over it.

    • Same here — keep the pit in the not-used side. I put a couple dots of olive oil on the cut part of the avocado and smear it around with my finger. I find that it keeps for at least a day just like that in the fridge.

      I never have lemons or limes on hand (although I do keep TrueLemon and TrueLime, which are great), but I have olive oil all the time.

  83. Great idea. Going to print this one out. I generally pre-cook my roasted veggies in the microwave, then finish roasting in the oven. Do you think that would work here, or would I get a better product if I cooked as directed in the recipe?

  84. How long does this last in the fridge or freezer? I want to meal prep it for my breakfasts

  85. I am not a WW fan but why would sweet potatoes be higher in points if all veggies are zero points now? Thanks. I am going to make this yummy dish this week.

    • Most veggies are free. Potatoes have points.

    • Thanks for answering my question. I guess potatoes are the fake veggies of health. Too bad, since I love them and am from Idaho. 😉

    • Not all veggies are Zero points. Potatoes and starchy veggies (peas, corn etc.)just have a higher sugar/carb count. Still healthy, just have to count smart points.

    • Unless corn is organic, it'saGMO and not healthy. Most corn is now GMO.

    • Corn is also not actually a vegetable, it's a grain like wheat so it wouldn't be zero points anyway. Avocados are also not zero points because they have a higher fat content. Doesn't mean they aren't still super healthy 🙂

  86. I would be great for lunch, too!

  87. It's so funny that you posted this because I did something similar with an egg white scramble on Monday. I definitely need to pre-roast my butternut squash to save time though. That egg looks amazing.

  88. Looks great! I will be making tomorrow as I have butternut squash left over from makeing the black bean butternut squash enchiladas. Thanks for making my family and me healthy with all the delicious recipes. Looking forward to new cookbook the last one was great!!!

  89. what if youre not a fan of runny egg yolks… do you think a scrambled egg would be good?

  90. i shared it, printed it and will cook it. Except for the avocado. I'm highly allergic. I'm thinking that I will cook it up this weekend and I'll have 4 breakfasts all ready to go, just need to crack an egg. Thanks!