When the seasonal produce changes, I become inspired by all the possibilities. When I was in Portland last week, I had fun making this yogurt with roasted zucchini and butternut squash with cinnamon. I love any way to get vegetables into my breakfast… remember cauliflower oatmeal?
1 butternut squash
4 cups yogurt of your choice per bowl (I use goats yogurt or organic whole fat greek yogurt)
4 tablespoon hemp seeds
4 tablespoon cacao nibs
raw honey or stevia
collagen or protein powder
- Peel and cube your butternut squash, and cut the zucchini into thick moons.
- Dry roast (no oil, salt or pepper) the squash and zucchini, sprinkled with cinnamon, in the oven at 375 for 20 minutes. Make sure the squash is tender when poked with a fork.
- When zucchini & squash are done, save half the squash for smoothies or snacking.
- Smoothies: take a handful, put in a sandwich bag and store in the freezer. Pull them out later and use as delicious ice cubes in your smoothie!
- For snacking, just save in the fridge.
- If you’re using stevia, you can mix a few drops into your yogurt until it’s sweetened to your taste. Go slowly, stevia is strong. Here’s where you can mix in some collagen or protein powder if you like.
- For each bowl, use one cup of yogurt and a quarter of the vegetables left (after removing half the squash.)
- Sprinkle with plenty of cinnamon and a touch of sea salt.
- If you’re using raw honey, drizzle some over the top and add 1 tablespoon each of hemp seeds and cacao nibs per bowl.
Enjoy this delicious veggies-for-breakfast bowl and let me know what you think!