Roasted breakfast of champions
I got back from my run this morning and had the most amazing present waiting for me in the oven. Slow roasted butternut squash filled with warm chopped apples & cinnamon. It was actually perfect timing… before I left I set the oven at 300 and placed these babies in the oven and by the time I was back and showered they were perfect. Just look at those babies…
- 1/2 butternut squash (lower half, seeds removed)
- 1 macintosh apple
- 1/4 tsp cinnamon
- pinch cloves
- pinch nutmeg
- 2 tsp agave nectar
- 2 tbsp water
Cut the round, bottom section of a butternut squash in half. Remove the seeds (reserve the seeds for roasting later!) and set in a rimmed baking dish. Chop the apple and divide between each squash half, pouring it into the cavity. Sprinkle in spices and stir to combine and then drizzle on 1 tsp agave nectar per 1/2. Pour in 1 tbsp (or more to each half to ensure that the apples stay moistened. Tent with a piece of aluminum foil on top to prevent drying out if you’re going to cook it for a while like I did. You could cook this at about 375 for 45-60 min, depending on the size of your squash, but I kept mine at 300 and then went for my run. When I came back I removed the foil to dry up the excess water and then got in the shower. By the time I came out it was roasted and delicious!!
This was seriously such an amazing breakfast… or brunch, whatever you want to call it. On my long run days I tend to just eat at a steady pace all day. Just one of the many perks of training for a marathon 😉 Although I have to be totally honest – over 10 miles in 11 degree weather is maybe not the most relaxing activity in the world.
I had some homemade pudding to top of my meal… soo good! I’m glad I finally bought agar agar. Agar + almond milk = love. I made two versions of the pudding, one with cocoa powder and another with vanilla extract and enjoyed them nestled in a wine glass. It’s so simple too! I just followed CCV’s agar pudding recipe…
- 1 1/3 c. almond milk
- 2 tsp agar flakes
- pinch salt
- 2 heaping tsp cocoa powder
- 1 tsp agave nectar
Just bring the mixture slowly to a boil in a small saucepan, stirring to make sure the agar flakes dissolve, and then simmer about 5-7 more minutes until thickened. Let set in the fridge for a little while and then blend and enjoy! For the vanilla version I simply omitted the cocoa powder and added vanilla extract.