My grandmother, bless her heart, it always growing such wonderful veggies in her garden. My newest acquisition from her is a couple of hefty butternut squash. Never had butternut squash? I highly recommend it. Full of all sorts of nutrients and surprisingly sweet (as far as vegetables go), it’s super versatile and much lower in calories than the equally orange and delicious sweet potato. Since October and November is the peak season for butternut squash, I thought it was time to share one of my favorites!
This recipe is an adaptation from a cookbook my mom and I cooked out of all summer a few years back. It’s warm and comforting, and really fills you up in the morning. My adaptations aren’t nearly as low-calorie as the original, but I usually work with what I have on hand.
Word of warning though if you never worked with butternut squash, it’s super difficult to cut, but well worth the effort. Just a heads up!
Creamy Butternut Squash and Apple Breakfast
- 2 cups peeled and cubed butternut squash
- 1/2 cup chopped apples
- 1 oz light vanilla soymilk (or lowfat milk with a drop of vanilla)
- 1/2 tablespoon molasses (or a whole tablespoon of maple syrup or other natural sweetener such as honey)
- 2 teaspoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon white granulated sugar
- Spray a small pot with nonstick spray and bring to medium-low heat.
- Add squash and cook for 12-14 minutes, until squash is tender.
- With a potato masher, mash squash in the pot. Add salt, pumpkin pie spice, cinnamon, and apple pieces. Mix well.
- Turn heat to high and add 1 cup of water. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
- Let mixture simmer for about 3 minutes, until squash is tender and most of the water has evaporated, but apple still has some crunch to it.
- Add molasses, brown sugar, white sugar, and soy milk. Mix thoroughly.
- Continue to cook and stir until mixture reaches desired consistency.