Breakfast Squash

If you prefer your breakfast on the sweeter side, this dish is a nutrient-packed replacement for processed, high sugar options. Cereals, pastries, and flavored oatmeal offer very little nutrition and are packed with refined carbohydrates and sugar that spike and crash your energy. Squash is a complex carbohydrate that is naturally sweet, but offers more sustained energy- plus it’s an excellent source of fiber, B vitamins, and vitamins A & C!

Ingredients :

2 cups acorn or kabocha squash (cooked)

2 tablespoons coconut butter or coconut oil

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

Pinch of salt


Preheat oven to 400 degrees

Slice squash in half and remove seeds. Place in baking dish and bake for 30-45 minutes, depending on size of squash. Poke it with a fork to check for doneness, it should feel soft.

Allow squash to cool slightly, then scoop out of shell. Place into food processor or blender and puree until smooth. Add remaining ingredients and puree until fully incorporated.

Top with additional cinnamon, and shredded coconut if desired. Serve with organic breakfast sausage or nitrate-free turkey bacon.

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