Baked Butternut with Spiced Pears

Ingredients

• 0.75 cup Roasted butternut squash purée (Smooth; canned purée may also be used. If roasting from fresh squash, halve, remove seeds, and roast cut side down until very soft.)
• 1 Egg
• 1 tbsp Oat flour (Or arrowroot starch; the author notes oat flour can be made from blended oats.)
• 0.5 tsp Vanilla
• 0.5 tsp Cinnamon
• Nutmeg (Pinch)
• Salt (Pinch)
• 2 Pears (Medium, diced; the stewed batch makes 4 servings, and use one quarter of it for this serving.)
• 0.5 tsp Cardamom
• 1 tsp Fresh ginger (Freshly grated)
• Salt (Pinch)
• 2 tbsp Water
• 0.333 cup Skyr or Greek yogurt (Choose skyr or Greek yogurt; mix with the protein powder.)
• 0.5 scoop Vanilla protein powder (Author used whey protein.)
• 1 tbsp Pecans (Chopped)

Steps

1. 1

   If preparing purée from fresh squash, halve the squash and scoop out the seeds. Place it cut side down and roast at 400°F (200°C) for 40–50 minutes, until very soft. Blend until smooth. Canned purée may also be used.

2. 2

   Whisk the butternut purée, egg, oat flour (or arrowroot starch), vanilla, cinnamon, nutmeg, and the first pinch of salt until combined.

3. 3

   Pour the mixture into a small oven-safe bowl. Bake at 350°F (175°C) for 28–30 minutes, until set; a very slight wobble in the center is okay.

4. 4

   Remove the baked butternut from the oven and let it rest for 5 minutes.

5. 5

   While it bakes, put the diced pears, cardamom, grated ginger, the second pinch of salt, and water in a small pot. Cover and stew over low heat for about 15 minutes, until the pears are soft.

6. 6

   Mix the skyr or Greek yogurt with the vanilla protein powder to make the topping.

7. 7

   Top the baked butternut with the yogurt-protein mixture, one quarter of the stewed pears, and chopped pecans. Serve right away, or cover and refrigerate overnight and reheat in the morning.

Notes

The recipe serves one, with a batch of stewed pears yielding four servings; leftover pears can be refrigerated for later in the week. The source says the finished portion may be covered, refrigerated overnight, and reheated in the morning, but does not specify a reheating method or duration. Oat flour is described as gluten-free, but use certified gluten-free oats if needed.

Nutrition per serving

• breakfast
• vegetarian
• gluten-free option
• no added sugar
• baked
• warm breakfast
• autumn