Farmer’s Market Breakfast

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.

Unidentified Squash.


  • Bright orange squash
  • Almond milk
  • Nuts and dried fruit
  • Cinnamon


  1. 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)
  2. Scrape out insides and refrigerate if not eating right away
  3. Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
  4. Add almond milk, stir, and heat another minute
  5. Top with nuts, fruit and cinnamon

This recipe can also be done on a stove.  Enjoy!-Julie


Acorn Squash and Bok Choy Soup

This soup has similar elements to my Butternut Squash and Green Apple Soup but a totally different flavor profile. Yes I did write flavor profile.


  • One acorn squash cooked*
  • One onion chopped
  • Two cloves crushed garlic
  • One head bok choy, leaves separated and chopped
  • Handful of fresh spinach (about 1 cup)
  • Dash of red pepper
  • Salt
  • Olive oil & butter to taste
  • Three cups water
  • Dash of red pepper
  • Grated lemon zest

Cook onions and salt in olive oil and butter until soft.  Add squash, garlic, red pepper and water and simmer @ 10-15 minutes. When soft enough puree with stick blender. Turn off heat and allow greens to cook in hot soup. Serve topped with grated lemon zest.

*Slice in half and remove seeds. Roast at 450, skin side up in a covered pan with a little water until you can put a fork through.