Sweetly Roasted Butternut Bowls

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I’m going to keep it short and sweet today, as I promised to write up this recipe, but final year life uni means I haven’t got much time for lengthy blog posts! Oh, but how I wish I did though… Anyway, as you know, if you’ve followed me for a while, I love to switch up my breakfast bowls. The last couple of days I’ve enjoyed this sweetly roasted squash with a variety of different toppings. I’ve had the squash sitting around in my bedroom for a while (as yep, that’s where I keep my non-fridge produce when I share a kitchen with 7 girls) and decided it was time I cooked it!

This recipe is very similar to my Sweetly Roasted Sweet Potato Chunks (here). In fact, a mixture of the two root vegetables would be equally delicious. I used coconut sugar this time, instead of maple syrup, which gave them a deliciously subtle sweetness. I chose not to peel my squash, partly due to sheer laziness, as they’re a right pain to peel, and partly as I’m consciously trying to reduce the amount of food waste I produce. Butternut squash skin is perfectly edible (to me at least!) and I get more for my money if I eat both the inside and out. All you’ve got to do is to give it a good wash and cook it a little longer. Once you’ve had it a few times, you won’t even notice the difference. If you’re a little hesitant though, start with the small squash varieties, as the skin is likely to be thinner and softer, or start with sweet potato, as you’ll barely notice the difference.

I recommend eating it warm, so either make it in the morning and enjoy straight away, or reheat a portion in the morning and add to your breakfast bowl.

So, without further ado, here is the recipe. It’s super simple, so I hope you like it!

 

Sweetly Roasted Butternut Bowls

Serves 2-3

Time: 45 minutes

Gluten Free, Vegan

Ingredients:

  • 600g butternut squash, cut into 1-inch cubes (peeled if desired)
  • 1-2 tbsp. coconut oil
  • 1-2 tsp. coconut sugar
  • 1 tsp. cinnamon
  • A pinch of salt

Method:

  • Preheat the oven to 180 C (350 F).
  • Melt the coconut oil in a small dish or mug.
  • Spread the butternut squash cubes over a large non-stick baking tray.
  • Drizzle the melted oil, coconut sugar, cinnamon and salt over the butternut squash cubes and mix well until evenly spread.
  • Separate the chunks into a single layer and roast for 30-40 minutes in the oven until soft, giving them a quick toss half way through.
  • Serve straight away whilst still warm, or refrigerate overnight and reheat in the morning.
  • Enjoy!

Here are my breakfast bowls from this weekend. 

Two similarly delicious, but slightly different takes on a sweetly roasted butternut bowl;

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Saturday

Sweetly roasted butternut chunks

Greek yoghurt (or dairy free yoghurt if you prefer)

Mixed berry chia jam (recipe here) *Highly recommended as it brings everything together perfectly.

One small sliced banana

Crunchy peanut butter

Toasted buckwheat groats *(or muesli/granola of choice)

Chia seeds

Bee pollen

 

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Sunday

Sweetly roasted butternut chunks

Greek yoghurt (or dairy free yoghurt if you prefer)

Mixed berry chia jam (as above)

One small sliced banana

Crunchy peanut butter

One chopped Square Organics Vanilla Cashew CRISP (or protein/snack bar of choice)                        (*my favourite bars - use the code ‘MYLIFEISFORLIVING’ for 20%!)

Chia seeds

Bee pollen

How would you eat yours?

Similar to my sweetly roasted sweet potato chunks, these butternut squash cubes also make a great snack (again, I recommend dunking them in peanut butter!), but I like them best for breakfast. Any questions, give me a shout, otherwise I’d love to see how you decided to serve yours!

Comment below or tag me on Instagram @mylifeisforliving.

Until next time,

Hannah x

#mylifeisforliving