Start by pre-heating the oven to 425.
If your butternut squash is not already peeled, you will need to do that. Then take out the seeds, and dice them into small cubes. If you buy packed squash, make sure the cubes are smaller, about 1/4 inch. Larger cubes take longer to cook.
Spread the butternut squash over a baking sheet. Drizzle a little olive oil over, then a good sprinkle of salt, 1 tsp of the chili powder, 1 tsp of cumin, and 1/2 tsp paprika. Bake for 20 minutes, tossing halfway through.
While the squash is roasting, cook your grains if they weren't already cooked. Stir through the cilantro and juice from 1 lime.
Warm the beans and add 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika. Stir through juice from 1/2 lime.
Assemble bowls with grains, beans, butternut squash and whatever toppings you like.