Oatmeal with Butternut Squash

Preparation of the butternut squash puree Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash, cut side up, on a baking sheet. Rub the squash with butter, sprinkle with brown sugar, cinnamon, nutmeg, and a pinch of salt. Roast in the oven for 45-50 minutes, or until the squash is tender. Once cooked, scoop out the flesh from the skins and transfer to a blender. Blend until smooth.

Preparation of the oatmeal In a saucepan, combine water and a pinch of salt and bring to a boil. Stir in the rolled oats and reduce heat to a simmer. Cook for 5-7 minutes, stirring occasionally, until the oats are creamy and tender. Remove from heat and stir in the butternut squash puree until well combined.

Serving the oatmeal Divide the oatmeal into serving bowls. Drizzle with maple syrup, sprinkle with chopped nuts and a dash of cinnamon powder. Add a splash of milk or cream, and top with berries or fruit. Serve hot and enjoy!