Kabocha Squash Maple Oatmeal (Gluten Free, Vegetarian)
Ingredients
- 1 cup water or milk of choice
- 1/2 cup rolled oats
- 1 large egg
- 1/3 cup kabocha squash puree*
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon cinnamon
- Pinch of salt
- 1/2 tablespoon maple syrup
- 10-15 pecans
Instructions
- Bring the water to a boil in a saucepan over the stove.
- Add the oats to the water, reduce to a simmer (medium-low heat), and cook for 5-7 minutes until the water is absorbed.
- Crack the egg into the oats and whisk constantly for one minute, so that it is thoroughly combined with the oats and cooks through (you should not see any noticeable bits of egg).
- Whisk in the kabocha puree and cook for an additional 30-60 seconds.
- Stir the pumpkin pie spice, cinnamon, salt, and maple syrup. Remove from heat, serve in a bowl, and top with the pecans.
Notes
*For the kabocha squash puree, you can follow one of two methods:
1. Chop the squash in half, remove the seeds, and bake at 400 degrees Fahrenheit for 30-40 minutes, until tender. Let cool for 45-60 minutes and then use a spoon to remove the flesh. Puree the flesh in a food processor for 2-3 minutes, until smooth.
2. Chop the squash in half, remove the seeds, and carefully use a sharp knife to remove the skin and cut into small cubes. Add a small amount of water to a pot, add the squash, cover, and cook on low on the stove for 20-25 minutes, until the squash is tender. Puree in a food processor until smooth.
1. Chop the squash in half, remove the seeds, and bake at 400 degrees Fahrenheit for 30-40 minutes, until tender. Let cool for 45-60 minutes and then use a spoon to remove the flesh. Puree the flesh in a food processor for 2-3 minutes, until smooth.
2. Chop the squash in half, remove the seeds, and carefully use a sharp knife to remove the skin and cut into small cubes. Add a small amount of water to a pot, add the squash, cover, and cook on low on the stove for 20-25 minutes, until the squash is tender. Puree in a food processor until smooth.