The first year is always the hardest when committing to a different way of eating. There is no repertoire of recipes already established, and each new season brings with it the challenge of cooking with what's on hand. Old favorites have to be modified and new favorites created.
With the cooler fall mornings, I've been missing warm, comforting breakfasts like oatmeal and rice puddings. This pudding was inspired by one of my favorite breakfast recipes from the cookbook, Rebar. My son cheerfully gobbled it up the first go around and promptly asked for seconds, immediately making it a new breakfast standby for us. This pudding is perfect for a lazy weekend morning breakfast. Enjoy!
Note: Preparing the squash does take a bit of time, so I would recommend roasting the squash the night before to cut down on the cooking time in the morning. I used buttercup squash because we grew it this year. Experiment with other winter squash if you don't have buttercup.
Buttercup Squash Breakfast Pudding (Serves ~4)
3 cups roasted buttercup squash (1 medium sized squash)
1-398 ml can full fat coconut milk (we use Native Forest)
1 inch of fresh ginger, peeled (thumb sized)
1 cinnamon stick
1/4 cup honey
1/4 tsp cardamon
grated cinnamon (for garnish)
Preheat the oven to 350°. Wash and cut squash in half. Place in a shallow baking dish with a splash of water and roast for 40-45 minutes or until cooked through (a fork will pierce the flesh easily). Refrigerate overnight or until cool enough to handle.
Scoop out the flesh and place in a medium sized pot. Add coconut milk, cardamon, ginger, and cinnamon stick. On medium-low heat, simmer the squash for ~30 minutes or until reduced and thick. Remove the cinnamon stick and ginger. Using an immersion blender, pureé until smooth. Remove from heat and add honey, mixing until blended.
Serve topped with sprinkled cinnamon and banana slices or whatever other fruit you have on hand!
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