Winter Squash Morning Bowls
We’re due for another big storm this week and I’ve never been so damn thankful for the surplus of storage food we have at the farm. I haven’t made it off the property much these days (expect for snowshoeing and cross-country skiing with Taylor and Henry) and I must say, it feels like we are richer than gold when we open our chest freezer and see all the meat, veggies, bread and sauces. This winter–more than any other winter– has been a good reminder in the importance of preserving and storing crops well. During the heart of the farm season it seems nearly impossible to set aside free time to can and freeze veggies but I’m so thankful we did. And I’m really happy we wen’t in on 1/4 of a cow share from one of our favorite farmers. Between the local meat and select variety of veggies we have left from the season, we are able to have a well balanced diet and feel nourished and strong as we weather these storms that just keep coming at us!
This winter squash morning bowl is a lovely way to start the day. The winter squash is roasted until it’s caramelized and mouthwateringly tender. It pairs really well with the cranberry ginger granola I posted yesterday and some good quality yogurt. If you’re short on time in the mornings you can always roast the squash the night before. It stores well in an airtight container in the fridge so you can have this simple breakfast all week long. Sprinkle with a few spices and bam! You’re ready to tackle whatever the day has in store for you.
Pour a cup of extra strong coffee (extra strong is our go-to on these harsh winter days!) and enjoy a nourishing breakfast before you head out the door.
Cheers from Tumbleweed Farm.
Winter Squash Morning Bowl
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 2-4Winter Squash
- 1 medium size butternut squash, peeled, seeded and cut into 1 inch cubes (or any other sweet winter squash variety)
- 3 tablespoons unsalted butter or ghee, melted (sub with coconut oil for a vegan version)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- a few handfuls of Cranberry Ginger Granola
- Full fat pain yogurt for serving (use coconut yogurt for a vegan version)
- Sprinkle of cinnamon for serving
- Preheat the oven to 400F.
- Place the cubed winter squash on a rimmed baking sheet in a single layer and drizzle with the melted butter, maple syrup, vanilla, spices and salt. Toss well to coat. Place in the oven and bake for about 40 minutes or until the squash begins to caramelize and becomes tender. Toss the squash once or twice while cooking. Let the squash cool to room temperature or chill the squash before assembling your breakfast bowl.
- To assemble, place a few scoops of yogurt into individual bowls. Top with the roasted squash, granola, and sprinkle with cinnamon
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary