Go Back
+ servings
sliced banana, blueberries and dried cranberries on top of butternut squash puree in a white breakfast bowl
Print Recipe
4.84 from 12 votes

Butternut Squash Breakfast Bowl (AIP, paleo, vegan)

An easy breakfast bowl to make with leftover roasted butternut squash
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: International
Suitable for Diet: Gluten Free, Low lactose diet, Vegan
Diet: AIP, Dairy free, Egg free, Gluten free, Paleo, Vegan
Servings: 1 serving
Calories: 301kcal
Author: Bea C.


Optional :


  • 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 !


Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 301kcal | Carbohydrates: 59g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 25mg | Potassium: 723mg | Fiber: 5g | Sugar: 38g | Vitamin A: 10684IU | Vitamin C: 29mg | Calcium: 82mg | Iron: 2mg