With the changing weather and the fluid situation, I decided it would be a good idea to create something grounding and nourishing. This is consistent with the Ayurvedic principle of balancing your mind and environment using food and herbs. To ground yourself use warming heavier foods like squash, pumpkin and root vegetables and warming spices like cloves, nutmeg, cinnamon, cardamom and ginger.
The great thing about this dish, is it is another way of serving veggies for breakfast. Squash is also low in fat and high in fibre and thus promotes weight loss and reduces body fat. I added some cinnamon and pecan granola to the top to complement the squash (Mr B’s favourite), you could also add some berries or stewed apples.
Ingredients
- 1 Butternut Squash
- ¼ Cup coconut milk
- 1-2 Tbsp. Maple Syrup
- 1 Tbsp. Coconut butter (optional)
- ½ Tsp. Nutmeg
- ½ Tsp. Cinnamon
- ½ Tsp. Cardamom
Method
- Place the butternut squash in the oven at 400F for 45 minutes or until you can put a knife through. I don’t use oil, the whole squash with the skin on seems to allow the squash to steam itself from the inside out and so doesn’t need it
- Once cooked allow to cool, remove the skin and seeds and place in the blender with all the above ingredients
- Blend and adjust for seasoning and sweetness
