Butternut Squash Breakfast

This AIP Paleo friendly recipe is a personal favorite of mine whenever I am craving something sweet! It makes for a great breakfast or desert and it’s super simple to make! The combination of sweet squash coupled with warm mixed berries is such a delicious combination I couldn’t wait to share it with you all. Here it is.

Sweet Squash Mash with Fruit Compote

Makes 2-3 Servings

Cook Time 1 hour

Ingredients

1 Butternut Squash

1 to 2 cups of mixed berries (strawberries, raspberries, blueberries, blackberries)

1 teaspoon of cinnamon

1 tablespoon of maple syrup (optional, not during AIP Paleo elimination phase)

1 tablespoon of cooking oil (coconut, avocado oil)

Process

Preheat oven to 400 degrees.

Cut squash into four slices. Place squash on a cooking sheet and use an oil of your choice to lay on surface of the squash (ghee, coconut oil, avocado oil) to retain moisture while cooking. Cook squash for 45 minutes and then turn oven heat down to 375 degrees.

In an oven safe bowl place your mixed berries in the oven for 15 minutes at 375 degress. The goal is to wait for the fruit to become a soft and liquid consistency.

Once cooked let the squash cool down and then peal off the skin of the squash. Place squash in a bowl and sprinkle with Cinnamon, then check for taste. If you are looking for a little extra sweetness to pair with your tart berries, drizzle a tablespoon of organic maple syrup or coconut sugar over your squash and mix ingredients together to make a squash mash.

Then serve squash and top with a few spoonfuls of warm berries!