Butternut Squash Oats
Prep:
|
Cook:
30 minutes
1 serving
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Ingredients
1 clove garlic
2 TBSP diced onion
1 tsp extra virgin olive oil
½ cup unsweetened, plain almond milk
½ cup low sodium vegetable broth
½ cup rolled oats (or steel-cut -- will take a little more time to cook)
1 cup butternut squash, roasted and mashed
Pinch of salt and pepper
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1 clove garlic
2 TBSP (30 ml) diced onion
1 tsp (5 ml) extra virgin olive oil
120 ml unsweetened, plain almond milk
120 ml low sodium vegetable broth
40 grams rolled oats (or 80 grams steel-cut -- will take a little more time to cook)
1 cup butternut squash, roasted and mashed
Pinch of salt and pepper
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Rating
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Dietary Therapies
IBD-AID P2
mSCD
MED
Dietary Requirements
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Instructions
- Preheat oven to 375°F (190°C).
- Roast butternut squash until tender, approximately 30 minutes.
- In a pot, add olive oil and sauté diced onions and garlic.
- When onions are translucent add liquid.
- Bring milk and vegetable broth to a boil.
- Add oats, and reduce heat to medium.
- While oats are cooking, mash butternut squash thoroughly.
- When you have no clumps remaining, add to oatmeal.
- Add pinch of salt and pepper.
- Once most of the liquid has absorbed, serve.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied Nutrition
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