butternut squash baked oatmeal

I’m enjoying a vacation day today – in the middle of the week-
The air is brisk – the sun is shining-
Later, I have to make the icing for the Thanksgiving cake – stress, stress, stress….later

But, just now, all I have to do is (remembering Paris) sip my Grand Earl Grey from Comptoirs Richard a Paris, listen to the Food Network folks discuss Thanksgiving -
And Enjoy my Butternut Squash Baked Oatmeal, dotted with butter and blueberries, and topped with pecan-brown sugar-butter crumble.

Butternut Squash Baked Oatmeal
(adapted from here)

Ingredients:

  • 3 oz oats (not quick cook)
  • 1 T ground flax
  • 2 1/2 T dark brown sugar
  • 1/2 t cinnamon
  • 1/4 t allspice
  • 1/8 t nutmeg
  • 1/2 t lemon zest
  • 1/4 t salt
  • 1/2 t vanilla
  • 3/4 c roasted butternut squash puree
  • 3/4 c whole milk
  • 1 T butter, cut into 4 pieces
  • 1/4 c blueberries
  • 1/4 c pecans chopped
  • 2 t melted butter
  • 1 T dark brown sugar
Mixing:
  1. Combine first 8 ingredients in bowl
  2. Combine vanilla, squash puree, and milk in a separate bowl and mix together well
  3. Add wet ingredients to oat mixture and stir together
  4. Pour into baking dish (my dish is about 1 quart; you could use 4 small fruit jars or 4 ramekins)
  5. Sprinkle blueberries over the top
  6. Toss the 1T (4 pieces) butter over the top
  7. Bake in preheated oven at 375 degrees F for 15 minutes
  8. While baking, combine pecans, 2 t melted butter and 1 T brown sugar.
  9. After the first 15 minutes, remove baking oatmeal from oven and sprinkle pecan mixture over top
  10. Return to oven and bake additional 10 minutes
  11. Remove from oven and cool a few minutes before serving
…looks like fall – tastes like fall…