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!