Butternut squash for breakfast – I finally figured out how

Butternut squash puree Monday Notes

As the true butternut squash afficionado fanatic addict that I am, it could only take me so long before finding a way to incorporate this golden fruit of deliciousness into my favorite meal of the day – breakfast. That’s right: butternut squash for breakfast. Because it is so good. As a result of the detestable scarcity of butternut squash in my native Germany, it isn’t a squash in my mind anyhow, but more of an exotic fruit that grows in the lushest corner of paradise.

All you do here is cook the butternut squash, let it cool, squash it, mix it with a bit of maple syrup, add a pinch of cinnamon, adorn it with some granola fruit milk nut what-have-you, and there it is: a bite of heaven on your breakfast table.

Butternut Squash Puree Monday NotesButternut Squash Puree Monday Notes

Have a happy Thursday morning!

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10 thoughts on “Butternut squash for breakfast – I finally figured out how”

      1. Here it is:

        Butternut Squash Soup

        Ingredients
        • Butternut Squash, halved length-wise, remove seeds and pulp
        • Vegetable Stock (16 oz)
        • Olive Oil
        • A few shallots, chopped (or a small white onion)
        • ¼ cup bourbon/whiskey
        • ¼ – ½ cup of apple juice or cider
        • Fresh rosemary to taste, finely chopped (up to 3 tbsp depending on preference)
        • Fresh or dried sage

        1. Preheat oven to 400 degrees. Place squash halves flesh side down and roast for 30 minutes. Flip over and spread with butter and roast for another 30 minutes. If you can easily slide a fork or butter knife into the flesh, remove from oven. If not, roast another 15 or so minutes until it passes the fork test.
        2. In a large stock pan, sauté shallots in olive oil (or butter) on low heat until softened (10-12 minutes). At this point, I like to add some of the rosemary and sage mainly for aromatherapy.
        3. Add the bourbon/whiskey to deglaze the pot and on low for about 8-10 minutes. Add half the stock and begin scooping the flesh out of the squash and add to pot. Depending on how thick or thin you like the soup, you can add more stock if necessary. Add juice or cider. Use an immersion blender to puree the squash. Add the remaining herbs (rub dried sage between your hands to crumble into the soup). If you don’t have an immersion blender you can purée the squash in a food processor or regular blender in batches before adding it to the stock. Some people like to garnish with a dollop of sour cream. Enjoy!

        1. Oh, that sounds delicious. Thank you very much and let her know I’ll try this recipe asap. I’ll let you know how the outcome was received by Signor S… !

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