Butternut Breakfast
(or Honeynut)

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Butternut Breakfast
(or Honeynut)

Another hot cereal option. Like kabocha, butternut and honeynut squashes can be served sweet or savory. Apples, carrots, and pears complement the mildly sweet butternut.

Ingredients:

(see Ingredient List: A List of Options)

  • Butternut and/or Honeynut Squash, seeds and stems removed (peeling is unnecessary)
  • Select Additional Cooked Vegetables/Fruits: Carrots, Apples, Pears
  • Select Fresh Toppings: Walnuts, Apples, Pears, Peaches
  • Salt
  • Cinnamon

Instructions:

Start with the firmer vegetables (butternut, honeynut, carrots) since they take longer to cook. Dice vegetables into 1-inch-ish cubes (½-inch rounds, for the carrots) and place in a large pot. Add water nearly to the top of the vegetables, cover with a lid, and boil. While the firmer vegetables begin cooking, chop apples and/or pears into 1-inch-ish chunks and add to the pot. When everything is cooked and soft, remove from heat (and turn off the stove, of course) and mash with a potato masher. Stir in a little bit of salt and cinnamon. The salt improves the flavor and brings out the sweetness, but be careful not to oversalt. Serve hot or cooled with walnuts and fresh diced fruit.

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