Break cinnamon sticks into chunks. In your blender, blend the cinnamon and cardamom.
Using a vegetable grater, grate nutmeg into powder on a bowl
Sift the blended cinnamon and cardamom using a mesh strainer then mix it with grated nutmeg and ginger powder. Store in an air-tight jar. Prepare this mix the day before.
In a heavy-based pan, bring the spices and heat for 1 or 2 minutes, on a moderate-high heat
During that time, slice butternut squash in circles avoiding the seeded part
Add oil and salt to the spices, mix well using a wooden spoon
Place the roasted butternut slices on the spices and pan-roast them
Pan-roast each side for about 3-4 minutes till golden, turning them with kitchen tongs
Meanwhile, clean the fruits. Peel the kiwi, and slice it into circles
Sprinkle on the pan-roasted butternut with the cinnamon-cardamom mix, salt, and black pepper
Add some cinnamon blend in the yogurt and whisk together
Let the pan-roasted butternut cool a bit before serving
In a plate, place the butternut then add fruits and yogurt
If you want to add some sweetener, opt for maple or agave syrup
Enjoy your roasted butternut breakfast. Thank you for sharing this recipe and leave a review