One look at this breakfast bake makes my mouth water, and the smell is even more heavenly!
Last summer I harvested an overabundance of butternut squash. What to do, what to do…
I ended up baking, scooping out, and freezing a bunch of it, and I have had so much fun using it since that time. I will replant this year for sure! I have used it in all my favorite pumpkin recipes (shh! don’t tell the relatives), and I have incorporated it into some new recipes as well.
Here is how I made a delicious nutty quinoa breakfast bake:
1 c. quinoa, boiled in 2 1/2 c water until absorbed
1 1/2 c butternut squash puree
1/2 c coconut milk
1 c chopped pecans, and 2 dozen pecan halves
1 t cinnamon
dash of salt
1 t nutmeg
1/2 t ground cloves
1/2 t ginger
2 t vanilla–a patient brought me a bottle of the “real thing” from Mexico, and it is Wow!
1/4 c. brown sugar
2 T flax-seed meal
Layer 1/3 of the quinoa in the bottom of a greased bread pan. Follow with 1/3 of the butternut squash, and 1/3 of the chopped pecans. Mix the rest of the ingredients (saving the pecan halves for topping) in a small saucepan and mix while heating through. Layer this over the pecan layer, and then arrange pecan halves on top to decorate. Heat through. I used 350 degrees 20 minutes. Enjoy!! This is a sweet treat, but full of protein, omega 3s, beta carotene, and other nutrients!