Butternut Squash Oatmeal


Similar to pumpkin oatmeal, butternut squash can add an extra boost of creaminess to your morning oats. I decided to use some of yesterday’s roasted squash in my breakfast, utilizing instant oats for a healthy morning meal made in no time.

I simply mashed 1/4 cup of the roasted squash, skin removed.  I then added 1/2 tsp. cinnamon, dash of cloves, and 1/8 tsp. vanilla extract.  I placed the mixture in with the oats, added some water, and nuked the oatmeal for three minutes in the microwave.  When the oats were finished cooking, I sprinkled some brown sugar (maybe 1-2 tsp.) on top and a pinch of salt.

Next time I think I’ll add some roasted pecans and maybe a dab of butter/Earth Balance.

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  • Reply
    October 16, 2010 at 9:04 pm

    I’ve been eating pumpkin oats for years now and even though I love butternut squash, I have yet to try it in oats. I need to get on this ASAP!

  • Reply
    October 17, 2010 at 8:37 am

    Mmm, I’m loving the sound of this! I eat oatmeal every single morning for breakfast, so I could certainly use a little seasonal twist right about now to spice things up. 🙂

  • Reply
    October 20, 2010 at 3:23 pm

    The roasted squash sounds like a great twist to my pumpkin oatmeal. I think you’ll enjoy the roasted pecans. I like to add roasted almonds and walnuts to mine and really like the additional crunch. I also like to add pumpkin pie spice for my spices.

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