Slow-Cooked Butternut Squash with Spiced Maple Syrup for Breakfast

Tender, caramelized butternut squash infused with warm spices, perfect for a cozy and healthy breakfast. Serve with a drizzle of spiced maple syrup for a touch of sweetness.

Prep Time

10 minutes

Total Time

2 hours 10 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.07/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1mediumButternut Squash(Peeled, seeded, and cubed into 1-inch pieces)

£1.50

2tablespoonsCoconut Oil(Melted)

£0.25

1teaspoonGround Cinnamon

£0.10

0.5teaspoonGround Ginger

£0.05

0.3teaspoonGround Nutmeg

£0.10

0.3teaspoonSalt

£0.01

0.1teaspoonBlack Pepper

£0.02

0.3cupMaple Syrup(For drizzling, adjust to taste)

£0.75

1tablespoonButter(Optional, for adding richness to syrup)

£1.50

Total Cost

£4.28

£1.07 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
In a large bowl, toss the cubed butternut squash with melted coconut oil, cinnamon, ginger, nutmeg, salt, and pepper. Ensure the squash is evenly coated.
3.
Spread the seasoned butternut squash in a single layer in the baking dish.
4.
Cover the baking dish tightly with foil and bake for 1 hour and 30 minutes, or until the squash is very tender.
5.
Remove the foil and bake for an additional 30 minutes to allow the squash to caramelize slightly.
6.
While the squash is baking, prepare the spiced maple syrup. In a small saucepan, combine maple syrup and butter (if using). Heat over low heat until the butter is melted and the syrup is warm.
7.
Stir in a pinch of cinnamon and a tiny pinch of nutmeg to enhance the flavor of the syrup.
8.
Serve the slow-cooked butternut squash warm, drizzled with the spiced maple syrup.

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My Notes

Nutrition Information

Nutrition per serving (275g)

275 kcal / 1151 kJ

Carbs

38.4g

15% of RDA

Fat

13.6g

19% of RDA

Protein

1.6g

3% of RDA

Detailed Breakdown

Fibre

4.5 g

15% of RDA

Sugar

21.5 g

24% of RDA

Sodium

151 mg

7% of RDA

Saturated Fat

6.8 g

34% of RDA

Chef's Tips

For a quicker version, you can use pre-cut butternut squash.

Add a sprinkle of chopped pecans or walnuts for added texture and flavor.

Leftover butternut squash can be stored in the refrigerator for up to 3 days.

Serve with a dollop of Greek yogurt or coconut yogurt for extra protein.

Cooking Equipment

Oven

Baking Dish (9x13 inch)

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Slow-Cooked Butternut Squash with Spiced Maple Syrup for Breakfast

Ingredients

Instructions