Ideal breakfast fare for a cool October morning, butternut squash is a member of the gourd (aka cucurbit) family. Dense with fiber and nutrients including potassium, beta-carotene (which converts to Vitamin A) and Vitamin B6, it is also sweet and warming. With a name like “butternut,” really, what’s not to like?
serves 2
INgredients
half of a small to medium butternut squash
1 teaspoon cinnamon
1 Tablespoon maple syrup
1 Tablespoon pomegranate seeds
Process
Cut the squash in half. Place on half face down in a pyrex dish and bake at 375°F for 15-20 minutes. Remove from oven.
Use a spoon to scoop out the now-soft flesh of the squash.
Add the cinnamon and maple syrup and use a fork to mash it all together.
Place in individual ceramic bowls and garnish with pomegranate seeds.
©Nancy Wolfson-Moche 2013
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