Saturday, November 24, 2012

Buttercup Squash Baked Oatmeal

If you have leftover squash from Thanksgiving, this baked oatmeal is a wonderful way to use it up.

We had leftover buttercup squash, but butternut would work well too.  If you have acorn or a less sweet squash, up the honey or sugar a little bit to compensate.  But, this is a great way to use up leftovers!

Buttercup Squash Baked Oatmeal – Adapted from Finding Joy in My Kitchen


  • 3 C Oats
  • 1/4 C brown sugar or honey
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tsp. vanilla
  • 1 egg or 1 egg white
  • 2 T applesauce
  • 1 C milk
  • 3/4 C buttercup squash puree


*Note, you can make this the night before, if so, stop before baking. 

Begin by combining 3 C oats, 1/4 C brown sugar (if you use honey, add with wet ingredients), 1/4 tsp. salt, 1 tsp. cinnamon, and 1/4 tsp. nutmeg.  Add 1 egg, 1 C milk, 2 tsp. vanilla and 2 T applesauce.  Stir well.  Add in 3/4 C buttercup squash puree. 

Place oatmeal mixture into a greased 9x9 baking dish. 

Cover and refrigerate overnight.  Otherwise, continue on by baking at 350 for 35-40 minutes, until center is set. 

Serve warm with milk, or serve sliced.  Add craisins, if desired. 

Hope you all had a wonderful Thanksgiving and are enjoying leftovers!


  1. Hi SnoWhite, nice to meet you. What a beautiful day with this Buttercup squash baked oatmeal, yam.
    Have a nice day. :)

  2. We love (and have lots of) steel cut oats. Do you think I could just bake this a little longer or do you think I'd also need to add extra milk? Looks so pretty!

    1. You would likely need to up the milk; but, yes, I think you could bake it longer and try it! If you do - let me know how it goes.

  3. About how many servings does this make?

    1. 4-6, depending on how much you like to eat for breakfast!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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