I bought a kabocha squash the other day because it's pretty and it's packed with beta-carotene (other health benefits here). It decorated my kitchen for a while until I figured out what to do with it. Finally a new breakfast bowl was born. This delicious recipe has provided me a warm breakfast for 3 days!
Ingredients:
1 Kabocha squash
Almond milk to cover your squash
Sprinkle of fall spices: cinnamon, 5 spice, etc.
Fresh fruit: blueberries, pineapple (fresh or canned), strawberries, figs, etc.
Favorite granola
Optional garnishes: coconut flakes, drizzle of nut butter, nuts, seeds, dried fruit, flax, chia, etc.
Instructions:
Preheat oven to 375 degrees.
Cut squash in half and remove the seeds.
Place the squash in a pan with about 1/2 inch of water and cover with foil. Bake for about 35-45 minutes or until it is soft when pierced with a fork.
Scoop out the orange flesh and place in an air-tight container in fridge until ready to use.
When making your warm breakfast bowl, scoop out 1/2-1 cup of squash, sprinkle with spices, and top with fruit that you like warm--I did blueberries and crushed pineapple--and microwave until hot. Pour over enough warm almond milk to cover your squash and top with fresh fruit of choice and your favorite granola. I like to top mine with coconut flakes and some healthy ground flaxseed.
Top with any optional garnishes.
Note: I did not need any extra sweetener, but you could use a drizzle of maple syrup if you need a boost of sweetness.
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