If you’re anything like me, breakfast is more of a chore than a meal. Even if I wake up hungry my, morning laziness gets the best of me and even the minor preparation needed for some scrambled eggs seems like an Olympian event.
Combine that with the time crunch I feel every morning before class and I’m on campus and starving an hour later.
Now, instead of going hungry in the morning, I’ve stumbled across a miracle breakfast – roasted acorn squash.
These dark green babies are naturally sweet, taste amazing both cold and warm and keep well in the fridge for days after they’ve been mashed. Plus, they’re cheap.
What more can a college girl ask for?
What you’ll need:
1 acorn squash
What you’ll do:
Preheat the oven to 375 degrees F. Grease a large baking pan. I love using coconut oil but pretty much anything from butter to olive oil will be fine. Quarter the acorn squash and throw out its seeds.
Place each quarter flesh side down on the pan and place in the oven.
Roast the squash for 20 minutes, then flip so the other fleshy side of the squash is on the pan. Roast the quarters for another 20 minutes or until the squash is soft.
Take the squash out of the oven, put them in a large bowl and peel the skins from them.
With a fork, mash the squash until it has the consistency of mashed potatoes. Add a dash of nutmeg and cinnamon to taste — I like a tablespoon or so in mine.
If you have a sweet tooth, drizzle the squash with honey. Eat warm or cold for a sweet and filling breakfast.