This butternut squash breakfast bowl will be perfect for those who like a healthy, sweet and filling breakfast. A delicious paleo, AIP, vegan breakfast bowl that will fill you and give your day a great start.
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You will probably hear me saying this multiple times but, having a gluten free breakfast is quite challenging for me. So I'm always trying to find some new ideas like Sweet Potato Breakfast Hash, Chicken Muffins or Dairy Free Rice Pudding.
One day, I had some leftover cooked butternut squash and I just came up with this butternut squash breakfast bowl recipe.
📖 Ingredient notes
- Butternut squash. Cooked and peeled. You can either use steam cooked or whole roasted butternut squash. If you don't know how to cut and cook a butternut squash you can read my complete guide to butternut squash to find out.
- Coconut milk. Or other non dairy milk of your choice.
- Banana. You will need a fresh banana for this butternut squash breakfast bowl.
- Blueberries. Considering that butternut squash and blueberries are not in season at the same time, I recommend using frozen blueberries.
- Dried cranberries. You can also use raisins. Make sure to choose compliant dried cranberries or raisins as they can contain additives.
- Optional. Some shredded coconut to sprinkle on top of the bowl to decorate.
For the quantities and complete list of ingredients for this butternut squash breakfast bowl recipe, please see the recipe card below.
💭 Variations
This recipe is pretty versatile. So you can of course modify the fruits used on this recipe according to the season and to what you have on hand. You can also use less fruit if you have to watch your fruit intake.
🥣 Step by step instructions
- In a bowl, mash the butternut squash with a fork and add the coconut 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 optional maple syrup and sprinkle the shredded coconut over your bowl. Voilà!
👩🏻🍳Top tips
I suggest either using leftover cooked butternut squash or cooking the butternut squash in advance. You can cook it up to 2 days in advance before making this breakfast bowl. If your butternut squash is large, you can use it to make several recipes.
🍲 Other butternut squash recipes
Once I have roasted a large butternut squash, I use it to make the following recipes:
Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Butternut Squash Breakfast Bowl (AIP, paleo, vegan)
Ingredients
- 100 g (1 cup) butternut squash cooked and skin removed (read my complete guide to butternut squash if you need to find out how to do that)
- 2 Tablespoons coconut milk or other non dairy milk of your choice
- ½ banana
- 2 Tablespoons blueberries (fresh or frozen)
- 1 Tablespoon dried cranberries or raisins
Optional :
- 1 teaspoon shredded coconut
- 1 Tablespoon maple syrup
Instructions
- In a bowl, mash the butternut squash with a fork and add the coconut 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 optional maple syrup and sprinkle the shredded coconut over your bowl. Voilà!Bon appétit !
FOODHEAL
I love butternut and your recipe is awesome especially for gluten-free people. Thank you for sharing.
gohealthywithbea
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.