So I have a bit of new weekly ritual when I’m in the kitchen. I roast up a whole butternut squash just for the hell of it and then work out how to eat it throughout the rest of the week.
I get a whole squash, cut it in half and brush it with melted coconut oil. I then stick it in a 180C oven and roast it for 40-50 minutes until it’s soft and I can easily stick a knife through it.
This has lead to some rather interesting concoctions – granted, some good, some bad. The most creative uses have surfaced at breakfast time. A year ago I would have never in a million years thought of eating roasted squash for breakfast and now I absolutely love it. Funny how things change, eh?
Health benefits of squash
Squash is seriously good for you with significant amounts of potassium and vitamin B6 which are both good for the immune system. Also a good source of vitamin C, fibre and antioxidants, getting squash into your breakfast is a serious step in a very healthy direction.
I’ve personally been opting for squash as a more starchy filling alternative to bread. I’m not overly strict about being gluten free and I still do eat a little rye bread on occasion, but I do always look to eat the least processed foods I possibly can these days.
Bread comes in packaging, squash doesn’t. Bread has far fewer nutritional qualities to squash. Bread can sometimes have added sugar and other additives, squash comes as it is. Thus squash has become the healthier upgrade of late.
Here are three ways I’ve been enjoying my roasted squash for breakfast…
1. As a simple side
Quite often I make an omelette for breakfast. This one is a spinach and parmesan number. I add sides to make it more interesting and to make sure I’m full and satisfied for the day ahead. Cold roasted butternut squash goes well.
2. Sliced squash, cottage cheese & avocado
No time to cook and I needed something quick. I sliced some of the squash, added half a tub of full fat cottage cheese on top in little dollops and mashed half an avocado in the middle. I braced myself….and it was ok. In fact it was delicious so I had it the next day too. Result! I would really recommend trying this.
3. Squash scramble
A sweeter take on scrambled eggs, this is one of my new breakfast favourites. It’s also timely considering the Autumn season. I heat up some coconut oil in a pan and fry the squash for a few minutes. I whisk the eggs together with 1/2 teaspoons of nutmeg and then scramble them with the squash. Top with a little cinnamon and voila! An amazing naturally sweet but fructose-free breakfast.
Note how all of these breakfasts have the protein, the fat and a vegetable component that makes up a super healthy breakfast. They also are often packed with colour which is another good sign you’re getting varied nutrients into your system.
What are you waiting for? Get that squash in the oven!
Any other butternut squash fans reading this? What are your favourite ways to eat it?