Butternut Squash Bowl with Tofu ‘Yogurt’ & Cranberry Granola.
Once using the bottom part of the Butternut squash, I used the top half to make ‘squash steaks!’. Thinly slice the head of the squash into pieces, and score the tops. Sear them on a grill pan, seasoning with salt, and crack pepper. Then finish the slices in the oven, on a lined baking sheet – with a touch of olive oil. Enjoy as a side dish!
Squash for breakfast? You know how we do. Naturally sweet, nutty, comforting butternut squash, offers a nutritious and satisfying base for breakfast OR healthy dessert dishes. Topped with creamy protein-packed tofu ‘yogurt’, and crunchy, naturally sweetened granola – this balanced plant-based meal is a wonderful option during the fall/winter months. Note: Keep each component separate, stored in the fridge, to assemble before serving – and enjoy for multiple days!
– Firm Plain Silken tofu (Organic/GMO-free), 1 box
– Butternut squash, 1 medium
– Rolled oats, 2 cups
– Apple juice sweetened dried cranberries, 1/2 cup
– Pumpkin seeds, 1/2 cup
– Maple syrup, 6 tbsp (split in half)
– Alcohol-free vanilla extract, 4 tbsp (split in half)
– Cinnamon, 2 tbsp
- First make the granola. In a large bowl, combine the rolled oats and pumpkin seeds with 3 tbsp of maple syrup, 2 tbsp of the vanilla extra, cinnamon, and salt. Mix well. Lay evenly on a lined cookie sheet, and bake at 350 for 25-30 minutes, stirring half-way through. Remove from the heat, let cool, and mix in the dried cranberries.
- Now prep the squash. Cut the squash in half, and slice the bottom ‘bulb’ in halves. Season the flesh lightly with salt. Roast the squash on a baking sheet, at 400 for 30 minutes – until tender to touch, and the skin is crispy.
- While the squash is cooking, make your dairy-free ‘yogurt’! Simply blend the silken tofu yogurt in a blender, with 3 tbsp of the maple syrup, and 2 tbsp of vanilla extract. Pulse until creamy. Set aside, to chill in the fridge.
- Once the squash is cooked, let it cool slightly before building your breakfast bowl. Add granola, a generous dollop of silken-tofu yogurt, and top with more granola. Enjoy!
- Butternut squash is a source of vitamins A, C, E, B Vitamins, iron, calcium, magnesium, potassium, and fiber.
- Tofu (optimally organic/GMO-free) is a great source of protein, and offers calcium, iron, and magnesium.
- Rolled oats are packed with fiber-rich complex carbohydrates (for steady energy), and provide B vitamins, iron, magnesium and potassium.
- Pumpkin seeds are rich in protein, iron, magnesium, potassium, zinc, and fiber.