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.
Servings: 1 person
Calories:
Cost: 6€
Equipment
- Blender
- Heavy-based pan
- 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