Butternut Squash & Apple Oatmeal Bake

In my last blog post, I mentioned how I made a butternut squash and apple oatmeal bake.  Butternut squash is a must-have staple for fall, and this dish was perfect for breakfast all week.  I used a gala apple, and along with some honey, they added just the right amount of sweetness without going overboard.  I also mixed in a tablespoon of cashew butter before reheating each morning.  The sweet mixed with the salty was a great combination!

2 cups old-fashioned whole grain rolled oats
1 1/2 cups butternut squash, cubed
1 gala apple, diced
1 cup 2% milk (feel free to add a little to each portion before reheating in the morning)
2 eggs
1/4 cup honey
1 to 1 1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

IMG_9531Preheat oven to 375º F.   In a large bowl, combine oats, squash, apple, cinnamon, and pumpkin pie spice.  In a medium bowl, whisk together milk, eggs, and honey till well combined.  Add to oat mixture and stir to combine.  Pour in a 9×9 baking dish and bake for 30 minutes or until oatmeal is set.  Serve warm.

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