Butternut squash is already on the sweet side so, by adding honey to this fab breakfast or dessert, it tastes like candy.
Get tons of inspiration in Sweet Paul Magazine:
1 large butternut squash
2 tablespoons vegetable oil
2 tablespoons honey + extra for serving
1 teaspoon cinnamon
- Preheat oven to 375F.
- Peel the squash, and cut into small cubes.
- In a bowl, toss squash cubes with oil, honey, and cinnamon.
- Spread evenly on a baking sheet, and bake until soft, about 30 minutes. Allow to cool.
- Place in bowls and top with yogurt, blueberries, almonds, thyme, and some extra honey.
Made it? Tell us about it–