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)
1/4 cup honey
1 to 1 1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Preheat 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.