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Loaded Breakfast Butternut Squash (vegan, paleo + gluten-free)

Loaded Breakfast Butternut Squash (vegan, paleo + gluten-free)

Satisfy your sweet breakfast cravings with this plant-based recipe for loaded butternut squash! You can easily prep your ingredients beforehand, making it the perfect quick yet nutritious breakfast when you’re short on time!

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Do you ever have those phases where you try a (new) food, love it, and then just can’t get enough? Well that, my friends, is my current relationship with butternut squash. A real healthy relationship if you ask me, cause this guy comes with loads of essential vitamins and minerals! Just 1/2 small/medium butternut squash (all you need for this recipe) packs over 500% of the daily minimum of vitamin A, as well as 90% of the daily minimum of vitamin C! If that’s coming in the form of breakfast that tastes like dessert, I’ll take this loaded squash any day!

The reason I love this sweet loaded squash so much (besides the fact that it’s delicious, duh!) is because it’s so incredibly versatile. The recipe as written calls for dairy free yogurt, my 2-ingredient chia jam, and a drizzle of almond butter to finish it all off, but but who’s to stop you from putting on sliced banana, chopped nuts, granola, hemp seeds … see where I’m taking this?

Best of all, you can precook the butternut squash (and even prep the chia jam!) and save it in the refrigerator for the morning, cutting your prep time to around 5 minutes. Plus, you can adjust any of the ingredients to fit YOUR dietary needs. For example, I prefer soy quark, but you could easily sub (regular) Greek yogurt if not dairy-free, or even coconut or almond yogurt if paleo. Like I said, endless possibilities! I hope you (and everyone you serve this to) loves this Loaded Breakfast Butternut Squash as much as I do!

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Loaded Breakfast Butternut Squash (vegan, paleo + gluten-free)

Serves 1
Prep Time 10 min
Cook Time 40 min
Total Time 50 min

Satisfy your sweet breakfast cravings with this plant-based recipe for loaded butternut squash! You can easily prep your ingredients beforehand, making it the perfect quick yet nutritious breakfast when you’re short on time!

Ingredients

  • 1/2 small butternut squash, halved lengthwise, seeds removed (250-350g)

  • 1/2 cup thick yogurt (I used soy quark) (120g)

  • 1 recipe 2-ingredient Chia Jam (I used the raspberry version)

  • 1 tablespoon creamy nut butter (I used drippy almond) (16g)

Optional: banana slices, chopped nuts, seeds, granola, cinnamon

Instructions

  1. Preheat oven to 350˚F (180˚C) and set out a baking sheet with parchment paper or a silicon liner or lightly grease a baking dish.

  2. Place your sliced squash cut side down on the prepared baking sheet and bake in preheated oven for 35-55 minutes, or until a fork easily pierces the squash. You may need to cook your squash longer or shorter depending on the size, so make sure to check for doneness around 35 minutes.

  3. When the squash is almost done roasting, prepare your chia jam if you haven’t already done so. I like my jam warm, so I prepare it the morning of or reheat cooled jam.

  4. Once your squash is tender, remove from baking sheet and transfer to a plate, cut side up.

  5. Fill the squash with the yogurt and chia jam, and finish it all off with a drizzle of nut butter and any other toppings you desire!


I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

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