I had a great trip to the farmer’s market yesterday with my daughter (she was in it for the sorbet). I got a squash I have never seen before and didn’t write down the name (pictured below). If you know what it is, please let me know! It tastes like a cross between a sweet potato and a pumpkin. I also got a wonderful fruit and nut mix. The best part was the dried fruit had no additives, sulfates or sugar.
Breakfast can be a challenge on a restricted diet and I was looking for a different way to incorporate vegetables in the morning. I came up with this recipe and was very pleased with the results. You can substitute with any squash you have: acorn, butternut or pumpkin. A sweet potato would work nicely as well.
- Bright orange squash
- Almond milk
- Nuts and dried fruit
- Cut squash in quarters and bake uncovered in pan with a bit of water until you can slide a fork in (I did 450 for 30 minutes)
- Scrape out insides and refrigerate if not eating right away
- Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
- Add almond milk, stir, and heat another minute
- Top with nuts, fruit and cinnamon
This recipe can also be done on a stove. Enjoy!-Julie