Source: redandhoney.com
Servings: 4
Entered by: Ariana Giddens
Vegetarian Vegan

A warm, sweet breakfast whose toppings can be customized to fit what's in season! Please consider leaving a picture or comment if you decide to try this recipe!

Ingredients

  • 1 large Acorn squash
  • 1/2 to 1 teaspoon Coconut oil
  • 1/4 cup Coconut milk
  • TOPPING SUGGESTIONS INCLUDE:
  • Chopped pecans
  • Raspberries
  • Chia seeds
  • Banana slices
  • Maple syrup
  • Figs
  • Sliced strawberries
  • Blackberries
  • Blueberries
  • Pear slices
  • Persimmon cubes
  • Nectarine slices
  • Nut butter
  • Cinnamon

Instructions

  1. 1
    Preheat oven to 400 degrees and line a baking sheet with parchment paper. Rinse the squash, then cut it in half length-wise, scoop out the seeds, and rub coconut oil on both sides.
  2. 2
    Place the squash cut-side down on the baking sheet and roast for 25 to 30 minutes. Peel off the skin while it is still warm and cut the squash into quarters.
  3. 3
    Put the squash into a bowl and mash it up with a fork. Add the coconut milk and either stir to mix it in or allow it to seep into the squash.
  4. 4
    Spoon into portions and top as desired.

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