Most of my breakfast dishes resemble more dinner items than the traditional American breakfast of sugary pancakes, French toast, bacon and other sweet topped pastries and toasties.
Today, I took a few fun toppings from those dishes and added it them to roasted acorn squash. Oh man did I enjoy the heck out of this. This is a pretty loose recipe – use what what you have around, get outside of your comfort zone and get creative. I share below how I topped the roasted squash. Don’t chintz on the jam, it adds the much need sweetness to marry the squash and nut butter.
Let me know what you end up with and how it fueled your morning.
Roasted, Loaded Breakfast Squash
— 1 big spoon ghee (or coconut or avocado oil)
— pinch pink salt
— Nut butter
— Fig jam
— Dairy Free Greek Yogurt
— Crunchy items: pomegranate seeds, crispy lentil granola and toasted pepitas & coconut flakes
Directions: Preheat the oven to 425 degrees.
Cut the acorn squash in half, scoop out the seeds and guts. Cut in half one more time so you have 4 quarters. Rub the squash with the ghee, sprinkle with salt and cinnamon. Roast 20-30 minutes, until doneness is reached.
–>put the squash guts in your freezer broth bag, roast the seeds.
Remove squash from the oven. Smear with the almond butter, dollop on the jam and yogurt. Sprinkle with the seeds and coconut flakes. Enjoy immediately while still warm.
Blend up your own nut butter:
try my mix of pecans, walnuts, cashews, toasted coconut and pinch of salt.