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weight loss breakfast with butternut squash
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5 from 1 vote

The Best Low-Carb Breakfast with Roasted Butternut Squash

It's essential to break your fast (breakfast) with a healthy meal to fuel your body with healthy nutrients that will feed your cells for optimal energy for the day.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Breakfast
Cuisine: American, anti-inflammatory, gluten-free, Vegan, weight loss
Diet: Diabetic, Gluten Free, Low Calorie
Keyword: gluten-free breakfast, low carb recipe, roasted butternut squash, vegan breakfast, vegan butternut squash recipe, weight loss breakfast
Servings: 1 person
Calories:
Author: Githu
Cost: 6€

Equipment

  • Blender
  • Heavy-based pan
  • mesh strainer
  • kitchen tongs
  • A sharp chef's knife
  • A chopping board
  • A cooking spoon

Ingredients

  • 1 small Already roasted whole butternut squash
  • 3 Ceylon cinnamon sticks
  • 5 green cardamom
  • a piece of nutmeg
  • ½ teaspoon ginger powder
  • ½ tablespoon cold pressed coconut/olive oil
  • pinch of salt
  • dust of black pepper
  • a handful of fresh blueberries
  • a handful of fresh raspberries
  • 1 kiwi riped but firm
  • 100 grams yogurt (plant-based) for me

Instructions

  • 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

Notes

  • I don't peel my butternut, but be free to do so before serving. The skin helps to hold the roasted butternut in place.
  • The cinnamon blend will be more than you need, store the rest in an air-tight jar and use it within a month. The aromas are destroyed with time.
  • Ideally, prepare the spices the day before as well as whole roasted butternut squash
  • If using frozen fruits, thaw them before serving by heating them a bit
  • This weight loss breakfast is low in carbohydrates, so make sure to eat enough to avoid snacking later in the morning