One reason I love the Autumn season is the summer harvest and squash. Squash serves many purposes in my life and, as nature provides, for the cycle of life. The varieties of squash are expansive, and if you are always purchasing butternut, great, but you might want to try a few new ones. If you need a squash guide, I think this link will give you a complete understanding of your options. Squash is an excellent source of fiber, research is showing that not all fiber is created equally. There are more and more correlations showing that we build a healthy biome and therefore immune system when we include a variety of fiber from plant-based foods. Here is a study from Oxford that indicates this connection and the inflammatory response. The color of squash is notable, and indicates that squash offers us a food that is rich in phytonutrients. Here is more information about the reason squash made the World’s Healthiest Food list.
When I am in the mood for a breakfast that is satisfying and deeply nourishing, squash is my go to. Who thought squash for breakfast? Well, give it a try and let me know how you like it. The whole spices take this simple dish to a whole new level.
Steamed Winter Squash
This is one of my all time favorite breakfasts from September to March. It is light, packed with phytonutrients, satisfying and delicious.
2 cups winter (Kombucha, Red Kuri, Delicatta, Butternut, etc.) squash
Optional spices: 1/8t mace, 1/8t nutmeg, 1T ginger, freshly chopped or 1/2T dried) and 1/2t whole cardamom (1/8t if ground)
3/4 cup nut or seed milk of choice (organic, raw, and freshly made)
Steam Kombucha squash with whole spices in a heavy pot with 1 cup of purified or spring water. Steam until tender. Place in a large bowl and top with ground cinnamon, vanilla, stevia and nut or seed milk.