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!

Ingredients:

– 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
– Salt

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Nutrition Tips:

  • 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.

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