A smooth and creamy purée of butternut squash is a nice change of pace from bacon and eggs. The natural sweetness of the squash is complemented by the sweetness of the coconut milk and the warm flavor of cinnamon, making this a breakfast that is comforting to kids and adults alike.
Scoop the seeds and pulp out of the squash and peel the outside with a vegetable peeler. Cut the squash into small chunks and microwave until soft, about six minutes.
Place the squash in the food processor and blend until smooth. While blade is still running, add coconut milk and cinnamon.
Serve warm in a bowl, garnished with nuts and a generous pat of butter or an extra drizzle of coconut milk.
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 337 (72%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 25.2mg||1 %|
|Potassium 1245.1mg||33 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 29.4g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 467
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