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Butternut Blueberry Breakfast

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If you’re looking for something new for breakfast, try butternut squash. In this clever recipe, it’s mashed with apples, cinnamon and nutmeg, then topped with blueberries and walnuts.

Recipe
By:www.drfuhrman.com
Category:Breakfast
Collections:Aggressive Weight Loss, Diabetes Reversal, Eat to Live Cookbook, Member Center Daily Recipes 2023, Recipes with Dr. Fuhrman Products
Serves
Ingredients
1 small butternut squash, peeled, seeded and chopped in 1/2 inch cubes, about 1 pound (see note)
2 medium apples, peeled, cored and cut into pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup water
2 cups frozen wild blueberries
1/2 cup chopped walnuts
1/2 cup currants or raisins (eliminate or reduce to 1/4 cup for diabetic and weight loss diets)
Instructions
Place squash, apples, cinnamon, nutmeg and water in a saucepan. Bring to a boil, reduce heat, cover and cook until tender, about 15 minutes, adding more water if needed. Mash with a potato masher, leaving the mixture chunky.

Heat frozen blueberries with walnuts and raisins and stir well.

Top mashed butternut squash with blueberry mixture.

Note: To save time, try precut or frozen butternut squash.
Nutrition Facts
Calories 279, Protein 5 g, Carbohydrates 49 g, Sugars 30 g, Total Fat 10.4 g, Saturated Fat 1.1 g, Cholesterol 0 mg, Sodium 9 mg, Fiber 8 g, Beta-Carotene 4838 ug, Vitamin C 30 mg, Calcium 103 mg, Iron 2.1 mg, Folate 52 ug, Magnesium 77 mg, Potassium 742 mg, Zinc 0.9 mg, Selenium 1.5 ug
Reviews (27)My NotesVideo