This week marked the last pickup of the year for my weekly CSA (community supported agriculture) share from Norman’s Farm Market. In honor of the bevy of winter squashes that now call my kitchen counter home, I’d like to present my second-favorite use for fall squash: pumpkin oatmeal.
This is my no means a unique idea; all sorts of health and fitness enthusiasts advocate mixing half a cup of canned pumpkin into a serving of oatmeal. Still, I think it’s worth highlighting this easy and delicious use for any fall squash—I actually added roasted, pureed butternut squash to my oatmeal at breakfast this morning.
Here’s how to make it happen:
Cook (microwave or stove will do) 1/2 cup oatmeal with 1 cup water, and 1 tsp each of vanilla, cinnamon, nutmeg and your sweetener of choice.
Add 1/2 cup pureed winter squash and 2 tbsp ground flaxseed meal. Cook until warmed through. Add a splash of milk, if desired. Garnish with an additional sprinkle of cinnamon and a swirl of maple syrup. Devour, preferably with a latte.
Looking for other uses for butternut squash? Check out my No. 1 favorite fall recipe, roasted butternut squash and whole-wheat penne.