Vegan Cashew Squash – a nutritional powerhouse, clean start to the day!

A little while back I posted a recipe that I make for breakfast which includes sautéed butternut squash, spinach and bacon. Since I avoid eggs to follow the Auto-Immune Protocol diet, and can’t eat grains, my breakfasts are typically leftover dinners or a juice smoothie. But sometimes I don’t quite feel like leftovers, and crave something warm, meat-free and fire-y in my belly, so I love this butternut squash recipe!

I’ve adapted this dish to leave off the bacon and spinach, and add in slivered cashews with a touch of cinnamon, which makes me feel like I’m eating a more traditional, semi-sweet breakfast food.

The easiest way to make this as a quick meal in the morning is to have already pre-baked your squash. To do so, cut the squash in half, length-wise and bake flesh side down on 375 for 45 minutes. Remove and let cool, storing it in the fridge for up to a week.

Try this one – you’ll love it!


Sautéed Butternut Squash with Cashews

Sautéed Butternut Squash with Cashews


  • 1 1/2 cups baked, cubed butternut squash
  • 1-2 Tbsp crushed cashews (slivers work well too)
  • Olive or Coconut Oil to coat pan
  • 1/2 to 1 Teaspoon Organic Cinnamon (to taste)
  • Sprinkle of salt


  1. Cube the previously baked butternut squash, yielding approx 1 1/2 cups
  2. Preheat skillet to medium high heat
  3. Add 1 TBSP oil to pan
  4. Add cubed squash to pan and stir to fully coat the squash in oil
  5. Cover and reduce heat to medium
  6. Turn squash every couple of minutes to avoid burning, for a total of 10 minutes, until tender and slightly browned
  7. Add cashews about 5 minutes before squash is done
  8. Sprinkle cinnamon and salt to taste
  9. Remove from heat and serve immediately