Butternut Squash N’oatmeal recipe
Trying to get more veggies into your breakfast? Try pureed starchy veggies instead of oatmeal. For this recipe, I used frozen squash and cooked it up in the Instant Pot, but you could easily make this on the stovetop too. Butternut squash is a good source of potassium, magnesium, Vitamin C, and beta-carotene. Keep it simple by just adding spices and a banana for sweetness or add fat and protein to make it more filling with coconut milk and almond butter. Use my coconut cube trick to save leftover coconut milk.
2 lbs frozen cubed butternut squash
1/4 cup coconut milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 cup almond butter
1/2 cup unsweetened desiccated coconut
Cook frozen squash, coconut milk, cinnamon, and ginger in the Instant Pot on high for 3 minutes and quick pressure release. (Or cook on stovetop until defrosted and combined, about 15-20 minutes. You may need to add a splash or two of water.)
Add almond butter and banana and blend with an immersion blender. (You could also use a potato masher or food processor.) Stir in desiccated coconut and serve. Leftovers can be stored in the fridge and reheated or even frozen.