Very early this morning when I woke up, there was an overcast sky, rain and cool temperature resembling Fall more than Summer. A warm and nourishing breakfast was most certainly in order!
I love the below recipe because it is such an interesting take on breakfast. Very hearty and satisfying as well as rich in nutrients and fibre. It can be enjoyed anytime as it is not too heavy feeling. It resembles oatmeal and yet does not contain any so its great for those who limit or avoid grains.
Despite squash being a “Fall” food, I tend to buy them year round and so, needing to use up the acorn squash in my fridge, today was the perfect day for this breakfast!
1 medium acorn squash
1/2 can coconut milk
1 tbsp hemp seeds
1/4 cup unsweetened coconut flakes
1 tbsp chia seeds
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 apple, diced
maple syrup, to taste
Pre-heat oven to 350 degrees. Cut acorn squash in half. Fill a roasting pan with 1 inch of water and place squash flesh-side down. Roast for 45 mins or until very soft. Scrape out seeds and discard. Spoon squash into a food processor. Add coconut milk, coconut flakes, chia and spices. Blend until smooth and top with diced apple, sweeten with maple syrup.