One of my favourite parts of the Winter and Autumnal food dishes is definitely the vast array of different squashes- they truly are one of my favourite veggies! I admit, it might not be something that strikes you as being that extraordinary or exciting, but don’t under estimate the humble squash; as when prepared in the right way, they can actually make up some of the most delicious dishes that I’ve eaten! They’re also SO versatile.. and yes, I know that I probably say that about a lot of things, but for this one it’s definitely so true! I’ve used butternut squash in soups, salads, curries, roasted dishes, cakes, dips and now even in porridge!
The start of Autumn always brings that start of pumpkin season and I’ve seen a lot of pumpkin pie oatmeal recently, so thought I’d give it a go with butternut instead! I actually think that I prefer butternut squash to pumpkin and I just so happened to have two giant squashes sitting on my kitchen side next to my makeshift fruit bowl (I’ve just moved house and desperately need a trip to ikea! haha) So, other than for the flavour, you might be wondering what the point in adding veggies to my oatmeal is? Well.. I always love to add in extra portions of fruit and veg whenever possible, and the butternut puree also helps to give porridge a super smooth and creamy consistency too! It’s also slightly sweet, so pairs really well with the festive cinnamon spices! If you follow me on Instagram then you’ll already know that I have a slight obsession with having porridge (often more than once a day). I just find it the perfect balanced breakfast to kickstart the day and really warms me up on these frosty wintery mornings! You could also add in some protein powder and/or nut butter for an extra boost of protein and healthy fats!