Butternut Breakfast Bowl

Butternut Squash Breakfast Bowl

Earlier this week, I posted on Facebook an alternate to a traditional breakfast bowl. For those of you who have not seen it, it was a butternut squash breakfast bowl. This is a great alternative to those who don’t want to search for gluten free oatmeal or just want something warm in the morning. Did I mention that I steamed the butternut squash in the rice cooker?

Steaming the Butternut Squash

Take 2 lbs of diced butternut squash and place it into the rice cooker. Set the rice cooker to “cook white rice” and then hit start.

Assembling the Butternut Squash Breakfast Bowl

Ingredients:
1 cup of steamed butternut squash (mashed or pureed)
a pinch of cinnamon
1 tsp of coconut oil
1 tsp of organic pure maple syrup
2 TBS of oven roasted pumpkin seeds

Directions:
Mix the butternut squash with the cinnamon.
I used my butternut straight from the rice cooker, so it was still warm.
(You can warm up your butternut over a stove top or a microwave)
Serve the warmed butternut in a bowl.
Top with the coconut oil, maple syrup and pumpkin seeds.