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Butternut Squash Spirals Breakfast Bake Recipe

Serves: 4
Prep Time: 5 minutes
35 MIN
Cook Time: 30 minutes


Butternut Squash Spirals Breakfast Bake

  • 2 pkg. (680 g) Green Giant* Frozen Veggie Spirals Butternut Squash, thawed
  • 1 tsp. (5 mL) soft unsalted butter
  • 2 eggs
  • ½ cup (125 mL) coconut flour
  • 2 tsp. (10 mL) ground cinnamon
  • 1 tsp. (5 mL) ground nutmeg
  • 2 tsp. (10 mL) vanilla extract
  • 3 tbsp. (45 mL) pecans
  • 3 tbsp. (45 mL) hazelnuts
  • ¼ cup (60 mL) dark brown sugar
  • 1 ½ cups (325 mL) frozen blueberries
  • 1 tbsp. (15 mL) lemon juice
  • ¼ cup (60 mL) maple syrup, for serving
  • ¼ cup (60 mL) mascarpone cheese


Preheat oven to 425°F. Butter an 8×8-inch baking pan and set aside.

In a small food processor chop pecans and hazelnuts to crumbs, set aside.

Drain butternut squash spirals well and transfer spirals to a large mixing bowl. Stir in eggs, coconut flour, cinnamon, 1 tsp. (5 mL) of vanilla, ¼ cup (60 mL) nuts and 3 tbsp. (45 mL) of brown sugar until fully combined.

Spoon squash mixture into prepared pan and evenly press down into pan. Sprinkle top with remaining nut mixture and 1 tbsp. (15 mL) of brown sugar. Bake for 30 minutes until edges are golden brown.

While butternut squash is baking, make the blueberry jam. In a small pot over medium heat, add blueberries, lemon juice and 1 tsp. (5 mL) of vanilla, cook for 10 minutes. Remove from heat and set aside. Keep warm for serving.

Run a knife around the edges of the baked squash ‘bread’ in the pan to help loosen the bread. Cut into 4 squares.

Serve 1 slice per plate. Dollop each slice with mascarpone cheese and warm blueberry jam. Serve with a drizzle of maple syrup.

Tip: Substitute brown sugar for coconut sugar.

Tip: Vegan option – replace egg with flax eggs. 1 flax egg: 1 tbsp. (15 mL) ground flax mixed with 2 tbsp. (15 mL) of water. Will result in consistency of an egg.

Tip: make jam with any preferred fruit: raspberries or strawberries are a nice flavour addition to this spiced breakfast bake.

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