I realize that many people love autumn, but I loathe and detest fall, or as I like to call it, the sad and depressing transition to winter. I hate to see the warm sunny days of summer slip away, but there is one thing I LOVE about fall: The arrival of winter squash! Starchy and sweet, winter squash is also full of fiber, vitamin C and beta carotene that our bodies turns to vitamin A--so important for the immune system!
Winter squash make lovely side dish for dinner, or a creamy seasonal soup, but one of my favorite ways to enjoy squash is at breakfast! I hope you'll give this simple preparation a try, where warm and cool, soft and crunchy, and savory and lightly sweet come together in a nutritious start to the day.
Breakfast Squash Bowl
- 1 small acorn squash
- 1 x 6oz container of your favorite plain yogurt (dairy, non-dairy, Greek or regular without any added sugar or artificial sweetener)
- A sprinkle of ground cinnamon
- A drizzle of natural peanut or almond butter (ingredients should be the nuts and salt and nothing more)
- Toppings: Raw nuts or seeds, or a sprinkle of a good quality granola like Michele's Granola, baked with ingredients that are recognizable as food (no soy protein isolate, palm oil or hydrogenated anything) and with less than 5 grams of sugar per serving.
Cut the squash in half and use a spoon to remove and discard the seeds and pulp. Put the squash halves face down on a plate and microwave.* Microwave the squash for 5 minutes, turn the plate and microwave for another couple minutes, checking for done-ness by testing to see if a sharp knife will go through the peel with no resistance. Cook for additional time in increments of 1-2 minutes until the squash is done.
Fill your squash halves with the yogurt, and top with the cinnamon, nut butter and other toppings. Makes 1 serving, possibly two if you have a large squash.
* Don't love the microwave? Roast your squash the evening before on a cookie sheet!