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Sweet Spice-Roasted Butternut Squash Oatmeal

Published February 20, 2020
2 minute read
A white bowl filled with butternut squash oatmeal topped with roasted pumpkin chunks and nuts. A fork rests in the bowl. Surrounding it are a small jug, a clear jug of water, an orange slice, nutshells, a blue cloth, and a cup of coffee. The background features a pale, geometric tile design. MyFitnessPal Blog
Published February 20, 2020
2 minute read
In This Article

This oatmeal bowl gets subtle sweetness from maple syrup and orange zest and an unusual ingredient — butternut squash. Cubed butternut squash, roasted with cinnamon, nutmeg and cardamom, adds a warm sweetness, think of it as the real “pumpkin spice.”

Sweet Spice Roasted Butternut Squash Oatmeal

Ingredients

  • 2 1/2 cups (600 ml) peeled and cubed (1/2-inch) butternut squash
  • 1 tablespoon (15 ml) safflower oil
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • 1/4 teaspoon (1.25 ml) ground cardamom
  • 1/2 teaspoon (2.5 ml) salt, divided
  • 1 1/4 cups (300 ml) old-fashioned rolled oats
  • 1 cup (240 ml) low-fat milk or unsweetened non-dairy milk
  • 2 tablespoons (30 ml) maple syrup
  • 2 tablespoons (30 ml) orange zest, finely grated
  • 1/2 cup (120 ml) walnuts, toasted and chopped

Directions

Preheat oven to 400°F (204°C). On a parchment-lined baking sheet, toss the squash, oil, cinnamon, nutmeg and 1/4 teaspoon of the salt. Arrange in an even layer. Roast until squash is tender when pierced with a fork, 20 minutes. The roasted squash can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in microwave before serving.

In a medium saucepan, combine 1 1/2 cups water, milk and remaining 1/4 teaspoon of the salt and bring to a boil over high heat. Add the oats and reduce heat to low. Simmer uncovered, stirring frequently, until the oats are tender, 12 minutes. Stir in the maple syrup and orange zest. Divide among 4 bowls. Top with warm squash and walnuts.

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Serves: 4 | Serving size: 3/4 cup oatmeal, 1/3 cup roasted squash, 2 tablespoons walnuts

Per serving: Calories: 323; Total fat: 15.6g; Saturated Fat: 1.8g; Monounsaturated Fat: 3.7g; Cholesterol: 4.9g; Sodium: 333mg; Carbohydrate: 39.5g; Dietary Fiber: 5.3g; Sugar: 11.5g; Protein: 10.4g

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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