Breakfast is my favorite meal of the day, but cooking breakfast meals seem to be simple and fast; plain old oatmeal, boiled eggs, omelets with veggies. There’s a little time allotted for cooking breakfast so the meal tends to be vanilla and may not be fulfilling enough to last until lunch time. Particularly in winter, when it seems hunger cannot be satisfied and even shorter time to cook breakfast because you snooze in comfort of your blankets.
As winter is shortly approaching, we hibernate and spend more time indoors. We think about comfort food, soup, stews, etc. I don’t know about you but I get hungry and hungrier when the weather’s cooler. All I wanted to do is drink hot chocolate, eat soup and get cozy at home on the weekend. Winter is also the season for everything pumpkin, squash, pies, apple cider, etc.
I drink my coffee this weekend morning just like another weekend, but looking around my kitchen, I want to spend more time on cooking breakfast and be more creative. How about butternut squash? I’ve always use this squash to make soup but never really thought of it as a breakfast meal. You can throw in any type of veggies you like with this and pair it with some fried eggs.
Did you know that butternut squash is a fruit because it contains seeds? Rich in nutrients and antioxidants, and low in fat, butternut squash is a perfect combination to any autumn meal. It also has great source of fiber, vitamin A and vitamin E, isn’t that good for your hair and skin?
Think colorful breakfast and let’s get cooking!!!!
- 2 cups butternut squash
- 2-4 cups baby spinach
- 6 baby bella mushrooms
- 1 tablespoon of olive oil
- 3 garlic clove (minced)
- chopped scallions and cilantro (for garnish)
- 2 fried eggs
- Preheat oven to 375 degrees and spray a little of cooking spray. Roast the squash with a pinch of salt and drizzle of olive oil. Roast until brown, approximately 15-20 minutes
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add in garlic, mushroom, spinach and roasted squash
- Top with fried eggs and garnish with scallions and cilantro.