From Dr. Mercola:

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It’s important that your body has enough fuel to power you through the busy day ahead. For some, a healthy breakfast does just that, especially when the meal is rich in organic fruits and/or veggies, beneficial healthy fats, and moderate portions of high-quality protein.

This Butternut Squash Breakfast Bowl recipe from My Longevity Kitchen is loaded with flavor and nutrition. The sweetness of the almond butter and honey paired with the buttery and savory squash provide the right amount of satisfaction and energy to start your day right.


1 small or medium organic butternut squash, under 2 lbs., roasted whole (see directions below) ½ fresh organic banana 2 tsp. almond butter (preferably sprouted or blanched, but any type of nut butter works) 2 tsp. raw honey Pumpkin spice or cinnamon powder to taste 2 Tbsp. crushed or sliced nuts (pecans, walnuts, or sliced almonds) Raw, grass-fed butter (to warm squash when assembling into bowls) Optional: toasted coconut flakes


How to Roast a Whole Butternut Squash

Roast the whole squash the night before so it’s ready in the morning. Simply place the whole squash in the oven, set at 425 degrees Fahrenheit. You can place it in the oven while it preheats (no need to poke holes in the squash). Check squash after 1 hour. Stick a fork in the top, bottom, and center to see if it goes in easily. That’s a sign your squash is done. You may need to roast it for another 30 minutes (90 minutes in total) until it’s tender on all sides. You want the softness of a banana, not mush. Allow the squash to cool on the counter for 15 to 30 minutes. Being careful not to burn yourself, cut the squash lengthwise down the center to open it like a book (don’t worry about the stem). Use a spoon and scoop out the seeds and stringy center. As if you’re cutting an avocado, take the tip of your knife and cut squares into the flesh, but not through the skin. Simply scoop out your cubes of squash with a spoon. Portion this in containers for breakfast bowls. You get 2 main-meal servings or 4 side-dish servings per squash. Refrigerate for the morning after.

Assembling Your Breakfast Bowls

Lightly warm your cubed squash in butter-greased pan. You want it warm, not hot. Warm 2 Tbsp. of almond butter so it’s easy to drizzle. You can do this by running the almond butter jar under warm water. Thinly slice half of the banana and scatter on your bowl. Drizzle on the almond butter and 2 tsp. raw honey. Lightly sprinkle with pumpkin spice or cinnamon. Top your bowl with nuts and/or toasted coconut flakes (see note below).

This recipe makes 2 servings
Preparation time: 15 minutes
Cooking time: 90 minutes

Have a Good Morning With This Butternut Squash Breakfast Bowl

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