A Thursday twist…Roasted Butternut Squash & Apple Oatmeal!

Roasted Butternut Squash & Apple Oatmeal

Over the next few weeks, you will see how truly obsessed I am with both pumpkin and butternut squash (á la Paleo Pumpkin Muffins…). Do you guys remember the pumpkin oats I sprang on you back in April? Well, it’s time for an incarnation of this recipe to reappear.

I don’t know why I’m obsessed with squash. I think it’s probably because it’s meaty and nutty and filling and just yummy all around. And good for you…it’s pretty Paleo-friendly, too!

A while back, I bought my first butternut squash of the season. Soup, “fries,” “hash browns,” or just roasted—the possibilities were endless. So endless, in fact, that I couldn’t decide what the heck to do with it. Soon, it was down to the wire. I had to use it. Then this thought came upon me…how about if I make oatmeal with it?

Yes, I’ve been known to bake apples with my squash. The flavors go well together. With my previous oatmeal, I’d only used canned pumpkin. Now time to try it with a fresh squash!

I took the plunge.

While I ate my dinner, I roasted my squash and apple.

Roasted squash and apple

And then I started cooking my oats.

Oats on the stove

And then I threw it all together.

Roasted Butternut Squash and Apple Oatmeal

And it was yum. And you want to know about it.

This recipe is very similar to the one for pumpkin oats, but with just a few tweaks. Enjoy!

Roasted Butternut Squash and Apple Oatmeal


• 2 cups water
• 2 cups unsweetened vanilla almond milk (I use Almond Breeze)
• 1 small butternut squash, peeled and cubed
• 1.5 cups steel-cut oats (gives good texture, nutty flavor)
• 1/2 cup honey
• 1 apple, cubed
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg


So, like the pumpkin oats, you can definitely throw all the ingredients in your slow cooker and just leave it for 8 hours. BUT, I don’t have a slow cooker, so I did this the old-fashioned way.

First, spray some olive oil cooking spray on a large piece of foil. Place your cubed squash and apples on the foil, spray again, and add salt to taste. Roast at around 400° for approximately 30 minutes, or until squash is tender.

While the squash and apple are roasting, bring the rest of the ingredients to a simmer on the stovetop. Steel-cut oats take a while to cook, so stir occasionally for about 30 minutes. Once the squash and apple are done roasting, throw them in your pot for the last 10 minutes or so.

Enjoy your oatmeal! This lasts several days, and is great for reheating on mornings when you don’t have time to cook breakfast. Each 1-cup serving is 5 p+ value, for my WW friends. 🙂


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Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

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