Photo: Roberto Caruso
Yes, your kids are eating veggies for breakfast in this yummy spin on oatmeal! (Now keep it to your smug self.)
1/2 cup quick-cooking rolled oats
1/4 cup brown sugar
1/8 tsp ground cinnamon
1/8 tsp salt
1/4 cup cold unsalted butter
1 cup milk
1 gala apple, peeled, cored and cubed
1/4 cup chopped pecans
4 baked acorn squash, rings, reheated
maple syrup, optional
1 acorn squash
1 tbsp maple syrup
Position oven racks in centre and bottom third of oven. Preheat to 400F.
Combine oats with sugar, cinnamon and salt in a 9-in. pie plate. Work butter in with your fingers until crumbly. Stir in milk and apple until combined. Sprinkle with pecans.
Bake in bottom third of oven until golden, about 30 min. Scoop oatmeal into squash rings. Drizzle with maple syrup, if desired.
Protein 6g, Carbohydrates 44g, Fat 19g, Fibre 4g, Sodium 110mg.
Cut a small acorn squash crosswise into 4 3/4-in. slices. Cut out and discard seeds. Arrange rings on a large foil-lined baking sheet sprayed lightly with oil and brush with 1 tbsp maple syrup. Bake until golden and tender, 30 to 40 min. Store in an airtight container in the fridge.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.