They must be out of their gourd!

Blueberry Squash Breakfast


I made this nutrient dense breakfast Thanksgiving morning a few years ago and now has become a part of our morning breakfast rotation. It makes four servings and it keeps well in the fridge for a few days. This recipe has no added sugar and plenty of fiber and phyto-nutrients. It’s just gluten-free, whole food deliciousness.  The original recipe can be found in Joel Fuhrman’s Eat to Live cookbook. Enjoy!

Off The Grid Health, Squash Breakfast PicIngredients 4 Servings

  • ¾ C. Water
  • 1 lb. Butternut squash (peeled and cubed)
  • 2 Granny Smith or other cooking apples (peeled, seeded, cubed)
  • 2 C. Frozen Blueberries
  • 1 tsp. Cinnamon (ground)
  • 1 tsp. Nutmeg (ground)
  • ½ C. Raisins (none if diabetic)
  • ½ C. Walnuts (chopped)


  • Add water, apples, and squash to a large saucepan.
  • Bring contents to a boil then reduce heat to medium and simmer for 15 minutes or until squash is tender.
  • Heat blueberries, walnuts, and raisins on medium heat in another pan just until nice and bubbly. (Ok to add 1/2 tsp. of cinnamon and a dash of ground cloves here.)
  • Remove squash saucepan from heat and mash contents of saucepan with a potato masher leaving some bitesize chunks.
  • Add squash to serving bowl.
  • Top with blueberry mixture.
  • Enjoy.

Off The Grid Health Recommends

  • Using organic or clean 15 ingredients where possible.
  • Using Ceylon Cinnamon and fresh grated nutmeg for the best flavor.

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