2 pkg. (680 g) Green Giant* Frozen Veggie Spirals Butternut Squash, thawed
1 tsp. (5 mL) soft unsalted butter
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.