This is definitely one of our go-to breakfasts! It’s so easy: I just get up an hour before breakfast, throw the squash in the oven and then read a book and drink some tea. 45 minutes later…..we have the wonderful sweet aroma of squash/pumpkin, ready to come out of the oven. The kids love it because they can build and create their own custom breakfast bowls with all their favorite toppings and I love it because it’s so darn easy and delicious!
We find this breakfast especially enjoyable during times when we need to be egg and nut free. It still feels “breakfasty” (that’s a word….right?) and it’s wonderfully satisfying. You can make it with any kind of squash and any toppings that you like, but our favorite is butternut squash with strawberries, coconut and chocolate chips. They taste amazing paired together.
Easy Butternut Squash
1 medium sized butternut squash, pumpkin or whatever
1 can full-fat chilled or other choice of milk
Toppings: These are our favorites but you can use whatever you like.
Sliced strawberries or other assorted fruit
Shredded coconut, toasted
Enjoy Life chocolate chips
1. Preheat the oven to 350 degrees
2.Cut the squash in half. Place the squash halves cut side down on a greased, rimmed cookie sheet. No water is needed. Bake for about 1 hour or until tender, cooked through and caramely smelling. Baking times may be longer for large squashes.
3. Allow the squash to sit until it is still warm but cool enough to touch without burning yourself. Scoop out the seeds then scoop out the squash, transferring it to individual serving bowls and mashing it slightly. We like the flavor and texture best when it is not pureed or too mashed up.
4. Pour the milk over each bowl of squash, allowing it to pool at the sides of the bowl. Add desired toppings and a drizzle of honey.
Serve. We enjoy this best when we don’t stir everything together. The coconut milk lends a bright and refreshing taste to the squash when it is NOT stirred and absorbed into it. If the squash is not very sweet, add the honey or sweetener first to taste and stir it in before adding the milk and toppings. Enjoy!
Marillyn Beard says
Great idea!! I should try this. I think my kids will eat it because of the chocolate chips 🙂
Ooh. So simple and so delicious looking. I was just thinking of if there was a way to turn my squash into cereal. Can't wait to try your combo!
Rachel M says
I love simple recipes! Can't wait to try this.
wisdom goddess born says
This sounds delicious! I love winter squash but never thought to eat it this way, so wonderful, especially with your pics. Thanks
Kerry Nelson says
Made this for Thanksgiving morning breakfast and loved it! It was so satisfying, thanks!
What an ingenious breakfast idea! Looking forward to trying it out. I'm having a little love affair with shredded coconut for breakfast…well anytime really.
Lisa C says
Awesome. My son likes to make his "porridge" out of yogurt, honey and berries, but he loves butternut and pumpkin so I think he might like this, too! And I need to cut back on eggs but I love a warm breakfast. Thanks for the idea!
This looks awesome – I can't wait to try it! I love winter squash!
Karen Larimore says
I am so happy to find this recipe! I had some leftover buttercup squash (looks like a green pumpkin), so I warmed it up and poured coconut milk mixed with collagen protein over it. Topped with blueberries. Yum!!
This is the best breakfast I’ve had since I gave up oatmeal and eggs! I’m so happy to have a warm bowl of happiness every morning- thank you so much for the idea!!
can you make this ahead of time and store in the fridge? I need a grab and go breakfast in the morning.
The Urban Poser says
This is an incredible breakfast. I recently found out about a really High egg and nut sensitivity – brakfast has been a challenge! This is a wonderful option for a cOuple times a week or so. Thanks!