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 breakfast bowl (AIP, paleo, vegan)
Course: BreakfastDifficulty: Easy1
serving10
minutesIngrEdients
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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I love butternut and your recipe is awesome especially for gluten-free people. Thank you for sharing.
Thank you for stopping by! I’m totally in love with butternut squash, it’s so versatile, you can use it in many ways without having the impression that you are eating the same thing over and over again.