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October 11th, 2016| Posted By: Magdalena Wszelaki| Posted in Anti-Candida, Breakfast, Estrogen Dominance, Menopause, Recipes| Tagged apples, breakfast, butternut squash, cinnamon, fall recipes, nutmeg, oatmeal, oats, porridge
Savory porridge is comfort food at its best – especially when it’s topped with earthy Butternut Squash, fall apples and seasoned with cinnamon, nutmeg and cloves. Soak your oats the night before for a quick and filling breakfast or dinner! The recipe makes two servings – but if you plan to eat oats during the week, double or even triple the oat recipe. Once you’ve soaked them overnight, place them in the refrigerator to enjoy all week!
Savory Porridge with Butternut Squash and Apples
Author: Magdalena Wszelaki
Recipe type: Breakfast
Serves: 2 servings
Ingredients
- 2 cups hot, cooked steel cut oats
- 1 cup butternut squash cut into ¾ inch dice
- 1 honeycrisp or gala apple, cut into ¾ inch dice
- ¼ cup red onion, cut into ¼ inch dice
- 2 tablespoons olive oil
- ¾ teaspoon apple pie spice OR ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon ground cloves
- ½ teaspoon sea salt
- 2 tablespoons water
- 2 tablespoons ground flaxseed
- 3 tablespoons chopped and toasted pecans
How To Make
- In a medium skillet, heat the 2 tablespoons olive oil over medium heat.
- Add the butternut squash and cook for 5 – 6 minutes until the squash begins to color.
- Add the onions and apples and sauté for another 2 – 3 minutes or until the apples are tender and the onions are golden brown.
- Sprinkle the apple pie spice and the salt over the butternut squash mixture.
- Stir to combine for 1 minute.
- Add 2 tablespoons water and cook, scraping up any browned bits on the bottom of the pan.
- Stir in the flaxseed to the oats and divide them between 2 bowls.
- Divide the butternut squash mixture between the two bowls.
- Sprinkle with the toasted pecans and serve.
Prepare the oats:- Overnight method: In a medium saucepan bring 2 cups of water to boil with ½ teaspoon salt. Add the oats and stir for 1 minute.
- Remove pan from the heat and cool. Cover and let sit overnight.
- If making without pre soaking after adding the oats in the step above, reduce the heat to a simmer and cook, stirring frequently for 20 – 30 minutes until the oats are tender and the mixture is thick.
11 Comments to Savory Porridge with Butternut Squash and Apples
Red onion?? Wow! Really… hmmmmm
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Hi Janice,
It is a wonderful dish. We hope you get to try it! ~Deanna HB Team
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Can you prepare the squash and apple ahead of time. I don’t have a lot of time to cook in the morning
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Hi Kate, that’s a great idea! ~ Jeanne HB Team
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Do the overnight oats just need to be reheated before adding the squash-apple mixture or do they need to be cooked at all in the morning? Thanks.
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Hi Dianne, Yes, you can reheat/warm up the overnight oats in the pan, but they will be cooked already so it shouldn’t take long. We hope you get a chance to try it! ~Jeanne HB Team
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After soaking the oats overnight In the morning do you then rinse drain and cook them for 20-30 minutes ?
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After soaking oats overnight in the morning do you rinse, drain and cook the oats for 20-30min?
Reply
Hi Diane,
For the overnight method, in a medium saucepan bring 2 cups of water to boil with ½ teaspoon salt. Add the oats and stir for 1 minute.
Remove pan from the heat and cool. Cover and let sit overnight. After that your oats should be done!Otherwise, you can bring 2 cups of water to boil with ½ teaspoon salt. Add the oats, reduce the heat to a simmer and cook, stirring frequently for 20 – 30 minutes until the oats are tender and the mixture is thick.
Enjoy!
TaylorReply
I will try the recipe without the onions. It looks good on the photo. Thank you
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