Sweet Spice-Roasted Butternut Squash Oatmeal

This oatmeal bowl gets subtle sweetness from maple syrup and orange zest and an unusual ingredient — butternut squash. Cubed butternut squash, roasted with cinnamon, nutmeg and cardamom, adds a warm sweetness, think of it as the real “pumpkin spice.”

Ingredients for servings

    Sweet Spice-Roasted Butternut Squash Oatmeal

  • 1.5 cup butternut squash peeled and cubed (1/2-inch)

  • 1 teaspoon safflower oil

  • 1 teaspoon ground cinnamon

  • 0.25 teaspoon ground nutmeg

  • 0.5 teaspoon salt divided

  • 1.25 cup old-fashioned rolled oats

  • 1 cup low-fat milk or unsweetened non-dairy milk

  • 2 tablespoon maple syrup

  • 2 tablespoon orange zest finely grated

  • 0.5 cup walnuts toasted and chopped


  • Preheat oven to 400°F. On a parchment-lined baking sheet, toss the squash, oil, cinnamon, nutmeg and 1/4 teaspoon of the salt. Arrange in an even layer. Roast until squash is tender when pierced with a fork, 20 minutes. The roasted squash can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in microwave before serving.

  • In a medium saucepan, combine 1 1/2 cups water, milk and remaining 1/4 teaspoon of the salt and bring to a boil over high heat. Add the oats and reduce heat to low. Simmer uncovered, stirring frequently, until the oats are tender, 12 minutes. Stir in the maple syrup and orange zest. Divide among 4 bowls. Top with warm squash and walnuts.

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