For years I have only eaten butternut squash for lunch or dinner; having this for breakfast had not been an option in my mind. That is until recently! I was watching Food Network, which is usually my go to place when I have time to veg in front of TV, and there it was being served for breakfast. The chef was making a butternut squash egg scramble that people loved. I wanted to eat what she was making right then, but instead I waited to make a version of it for breakfast the next morning.
My version consist of roasted cinnamon butternut squash with a fried egg over easy and bacon. The sweet from the squash, savory from the egg and salty from the bacon makes the perfect combination.
Roasted Butternut Squash
2 cups of butternut squash cubed
1 tablespoon of cinnamon
1 tablespoon of coconut oil melted
1/2 to 1 teaspoon of sea salt
1/2 to 1 tablespoon of honey (add depending on sweet preference; to be drizzled on top)
Preheat the oven to 425 F. Toss the butternut squash in the melted coconut oil, sea salt and cinnamon. Place in the oven for 15 minutes and then check the squash. The squash should be fork tender. If not fork tender, then place back in the oven for 5-10 minutes. When done, drizzle with honey and toss. Serve warm.
So there you go….butternut squash for breakfast. There are many more options for having butternut squash for breakfast. Butternut squash can be aded to your breakfast burritos, frittata, or egg scrambles. Have you tried butternut squash for breakfast?