¾ teaspoon apple pie spice OR ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon ground cloves
½ teaspoon sea salt
2 tablespoons water
2 tablespoons ground flaxseed
3 tablespoons chopped and toasted pecans
How To Make
In a medium skillet, heat the 2 tablespoons olive oil over medium heat.
Add the butternut squash and cook for 5 – 6 minutes until the squash begins to color.
Add the onions and apples and sauté for another 2 – 3 minutes or until the apples are tender and the onions are golden brown.
Sprinkle the apple pie spice and the salt over the butternut squash mixture.
Stir to combine for 1 minute.
Add 2 tablespoons water and cook, scraping up any browned bits on the bottom of the pan.
Stir in the flaxseed to the oats and divide them between 2 bowls.
Divide the butternut squash mixture between the two bowls.
Sprinkle with the toasted pecans and serve.
Prepare the oats:
Overnight method: In a medium saucepan bring 2 cups of water to boil with ½ teaspoon salt. Add the oats and stir for 1 minute.
Remove pan from the heat and cool. Cover and let sit overnight.
If making without pre soaking after adding the oats in the step above, reduce the heat to a simmer and cook, stirring frequently for 20 – 30 minutes until the oats are tender and the mixture is thick.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/savory-porridge-butternut-squash-apples-recipe/