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BUTTERCUP BLISS

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Squash is one of my favourite fall foods.  It is incredibly versatile and can be enjoyed in anything from soups and stews to smoothies and baking.  Here I have turned buttercup squash into a super satisfying breakfast bowl with the addition of protein, nut butter, and warm spices.  Honestly, though, I could eat this delicious and nutritious recipe any time of the day!

Buttercup squash is extremely nutrient-dense.  It is packed with vitamins & minerals, including vitamins A & C, potassium, and magnesium.  Furthermore, buttercup squash is rich in anti-inflammatory, disease-fighting phytonutrients, including the carotenoid antioxidants lutein and zeaxanthin.  It is believed that squash consumption may help to boost the immune system; improve bone, eye and heart health; and even reduce the risk of diabetes, gallstones, high blood pressure and certain cancers.

Despite being a huge squash fan, I have often avoided making it given the struggle to get it cut and cooked.  Thankfully, after seeing a post by the @naturalnurturer, I now have a super easy and awesome squash solution: the slow cooker!  I used my slow-cooker to prep the squash for this delicious recipe.  Check out how I did it here!

Ingredients for 2 servings Buttercup Bliss:

  • one medium-sized buttercup squash, cooked (see slow cooker recipe)
  • 2 scoops or packets collagen peptides or protein powder of choice*
  • 2 to 4 Tbsp nut butter (cashew, almond or hazelnut butter)
  • 1 tsp pure vanilla extract
  • 1/4 to 1/2 tsp ground cinnamon (adjust to taste)
  • 1/8 tsp ground cardamom
  • pinch of nutmeg
  • pure stevia or maple syrup to sweeten as desired
  • optional toppings: nut butter, nuts (hazelnuts used here), bee pollen, unsweetened coconut flakes, ground cinnamon, and a little drizzle of pure maple syrup

*Notes: I used 2 packets Crush Tonic original crush.  Each packet contains 10 grams marine collagen, 1 billion cultures of probiotics and 1,000 mcg of biotin.  

Directions:

  1. Using a large spoon, carefully scoop-out most of the flesh from the cooked squash into a bowl.
  2. Add collagen powder, nut butter, vanilla extract, ground cinnamon, cardamom and nutmeg.
  3. Mash together with a fork.
  4. Serve in the bowl or scoop back into the squash shells.
  5. Add your favourite toppings and enjoy!