Butternut Blueberry Breakfast
- Number of Servings: 1
Ingredients
0.50 tsp Cinnamon, ground 0.25 tsp Nutmeg, ground 1 medium (2-3/4" dia) (approx 3 per lb) Apples, fresh with skin 1.50 cup, cubes Butternut Squash 0.40 cup (8 fl oz) Water, tap 1 cup Blueberries (Wyman's) wild blueberries 2 tbsp Trader Joe’s Dried Fruit Dried Cranberries (4 Tbsp or 1/4 Cup) 0.5 oz Walnuts
Place squash, apples, cinnamon, nutmeg and water in a saucepan. Bring to a boil, reduce heat, cover and cook until tender, about 15 minutes, adding more water if needed. Mash with a potato masher, leaving the mixture chunky.
Heat frozen blueberries with walnuts and raisins and stir well.
Top mashed butternut squash with blueberry mixture.
Note: To save time, try precut or frozen butternut squash.
Serving Size: Serves 1 large or 2 small
Heat frozen blueberries with walnuts and raisins and stir well.
Top mashed butternut squash with blueberry mixture.
Note: To save time, try precut or frozen butternut squash.
Serving Size: Serves 1 large or 2 small
Nutritional Info Amount Per Serving
- Calories: 401.1
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 20.1 mg
- Total Carbs: 84.0 g
- Dietary Fiber: 20.5 g
- Protein: 5.3 g
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