So Easy, So Delicious Roasted Butternut Squash (or Pumpkin) for Breakfast
A vegetable for breakfast, you say, sure, why not? This dish is so easy and delicious that roasted butternut squash might just become an autumn tradition in your home. Feel free to substitute roasted pumpkin or pumpkin purée from a can in place of squash. Just be sure to avoid pumpkin PIE filling. Always check the ingredients; it should be only one ingredient: pumpkin.
Ingredients
1 small or medium butternut squash
1 tablespoon olive oil or melted butter
Pinch salt
½ cup medley of coarsely chopped nuts (almonds, walnuts, hazel and pecans)
4 tablespoons ground flax seed
Splash of milk or dairy alternative (optional)
Pinch of nutmeg or cinnamon (optional)
Directions:
Preheat oven to 385F.
Cut butternut squash in half lengthwise.
Scoop out the seeds and any stringy bits.
Place in baking dish and brush with olive oil or melted butter, coating the entire surface of the squash.
Season with a little salt.
Flip and place cut-side down into a baking dish.
Roast in the oven for approximately 35–45 minutes, or until soft.
Turn oven off and open door part-way to allow to squash to cool and rest for 20 minutes.
Remove from oven and allow to cool completely.
Scoop flesh using a spoon.
Set oven to broil.
Place cooked squash in ovenproof ramekins.
Top with nuts, ground flax.
Place in oven for 5–6 minutes or until nuts get crispy.
Add a splash of dairy if using.
Remove. Dust with fresh grated nutmeg or cinnamon. ENJOY!
Tony’s Tip: You can prepare squash ahead of time or use 100% pumpkin puree for easy and quick assembly in the morning!
