Squash is one of my favourite fall foods. It is incredibly versatile and can be enjoyed in anything from soups and stews to smoothies and baking. Here I have turned buttercup squash into a super satisfying breakfast bowl with the addition of protein, nut butter, and warm spices. Honestly, though, I could eat this delicious and nutritious recipe any time of the day!
Buttercup squash is extremely nutrient-dense. It is packed with vitamins & minerals, including vitamins A & C, potassium, and magnesium. Furthermore, buttercup squash is rich in anti-inflammatory, disease-fighting phytonutrients, including the carotenoid antioxidants lutein and zeaxanthin. It is believed that squash consumption may help to boost the immune system; improve bone, eye and heart health; and even reduce the risk of diabetes, gallstones, high blood pressure and certain cancers.
Despite being a huge squash fan, I have often avoided making it given the struggle to get it cut and cooked. Thankfully, after seeing a post by the @naturalnurturer, I now have a super easy and awesome squash solution: the slow cooker! I used my slow-cooker to prep the squash for this delicious recipe. Check out how I did it here!
Ingredients for 2 servings Buttercup Bliss:
- one medium-sized buttercup squash, cooked (see slow cooker recipe)
- 2 scoops or packets collagen peptides or protein powder of choice*
- 2 to 4 Tbsp nut butter (cashew, almond or hazelnut butter)
- 1 tsp pure vanilla extract
- 1/4 to 1/2 tsp ground cinnamon (adjust to taste)
- 1/8 tsp ground cardamom
- pinch of nutmeg
- pure stevia or maple syrup to sweeten as desired
- optional toppings: nut butter, nuts (hazelnuts used here), bee pollen, unsweetened coconut flakes, ground cinnamon, and a little drizzle of pure maple syrup
*Notes: I used 2 packets Crush Tonic original crush. Each packet contains 10 grams marine collagen, 1 billion cultures of probiotics and 1,000 mcg of biotin.
- Using a large spoon, carefully scoop-out most of the flesh from the cooked squash into a bowl.
- Add collagen powder, nut butter, vanilla extract, ground cinnamon, cardamom and nutmeg.
- Mash together with a fork.
- Serve in the bowl or scoop back into the squash shells.
- Add your favourite toppings and enjoy!