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+ servings
sliced banana, blueberries and dried cranberries on top of butternut squash puree in a white breakfast bowl

Butternut Squash Breakfast Bowl (AIP, paleo, vegan)

Author: Bea C.
An easy breakfast bowl to make with leftover roasted butternut squash
4.50 from 4 votes
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Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine International
Servings 1 serving
Calories 301 kcal

Ingredients
 
 

  • 100 g butternut squash cooked and skin removed (click here to know what is a butternut squash and how to cook it)
  • 2 tablespoon coconut milk or other non dairy milk of your choice
  • ½ banana
  • 2 tablespoon blueberries (fresh or frozen)
  • 1 tablespoon dried cranberries or raisins

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 optional maple syrup and sprinkle the shredded coconut over your bowl. Voilà!
    Bon appétit !

Notes

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.

Nutrition facts per serving

Calories: 301kcalCarbohydrates: 59gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 24mgPotassium: 722mgFiber: 5gSugar: 37gVitamin A: 10684IUVitamin C: 29mgCalcium: 83mgIron: 2mg
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