butternut squash mash

Ideal breakfast fare for a cool October morning, butternut squash is a member of the gourd (aka cucurbit) family. Dense with fiber and nutrients including potassium, beta-carotene (which converts to Vitamin A) and Vitamin B6, it is also sweet and warming. With a name like “butternut,” really, what’s not to like?


serves 2


half of a small to medium butternut squash

1 teaspoon cinnamon

1 Tablespoon maple syrup

1 Tablespoon pomegranate seeds


Cut the squash in half. Place on half face down in a pyrex dish and bake at 375°F for 15-20 minutes.  Remove from oven.


Use a spoon to scoop out the now-soft flesh of the squash.


Add the cinnamon and maple syrup and use a fork to mash it all together.


Place in individual ceramic bowls and garnish with pomegranate seeds.

©Nancy Wolfson-Moche 2013