Saturday, June 18, 2011
Butternut Squash for Breakfast
This morning, I tried out a dish suggested by my friend and fellow yogi Melissa: butternut squash, dried cranberries and pecans with maple syrup. It was super easy to prepare, thanks to the pre-cut butternut squash I picked up from Whole Food's fresh-cut section. I did dice the squash up a bit more for faster cooking, but a good, sharp knife helped that go quickly. It took three minutes for the squash and cranberries to warm up in the microwave, and then I tossed in the pecans and drizzled on the maple syrup.
I love the combination of butternut squash and dried cranberries to begin with, and adding in the maple syrup gave it some nice sweetness that is a real treat in the morning. The pecans added a nice textural element and some additional protein.