Butternut bowl

You will probably hear me saying this multiple times but for me, breakfast has become the most challenging meal since I started this diet. One day, I had some leftover cooked butternut squash and I just came up with this butternut squash breakfast bowl.

Now, each time I get a butternut squash, I roast it (click here to know what is a butternut squash and how to roast it) and then use in many recipes (in my chocolate cake, butternut squash salad, or butternut squash, chickpeas and feta salad). Yes, I definitely love butternut squash! LOL

Butternut bowl

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Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: BreakfastDifficulty: Easy
Servings

1

serving
Prep time

10

minutes

IngrEdients

  • 1 cup (100g) of (leftover) cooked butternut (click here to know what is a butternut squash and how to roast it) skin removed

  • 2 Tbsp non-dairy milk (I often use coconut milk)

  • half a banana

  • a handful of blueberries (fresh if in season or frozen)

  • a handful a dried cranberries

  • 1 tsp shredded coconut

  • 1 Tbsp maple syrup (optional)

Instructions

  • In a bowl, mash the butternut squash with a fork and add the non-dairy milk. Mix until well combined.
  • Peel and slice the half banana. Put the pieces of banana, the dried cranberries and blueberries on top of the mashed butternut.
  • Pour the maple syrup and sprinkle shredded coconut on your bowl. Voilà! It’s ready.
    Bon appétit !

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