CREAMY COCONUT SQUASH
Time in the Kitchen: 20 minutes
Servings: 3-4 (macronutrient profile based on 4 servings)
½ butternut squash
1 ½ cups coconut milk
½ teaspoon cinnamon
½ cup pecans or other nuts
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.
Macronutrient Profile (perserving)