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