Pumpkin Spice Butternut Squash Silver Dollars
Smells like fall, tastes like heaven! This is the sweet Autumn breakfast of your dreams! Pumpkin Spice Butternut Squash Silver Dollars, made with Sweet roasted butternut squash, topped with pumpkin spice pecan maple sauce and vegan whipped cream. Full of nutrients and taste better than pancakes! This recipe is incredibly easy to make and will make you are your loved ones fall in love with butternut squash all over again.
Ingredients
FOR BUTTERNUT SQUASH
- 1 whole butternut squash
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tsp pumpkin seasoning
FOR PUMPKIN SPICE MAPLE SAUCE
- 1/2 cup pecans, chopped
- 3/4 cup maple syrup
- 3/4 cup water
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 tsp pumpkin spice seasoning
TOPPINGS
- vegan whipped cream to taste can substitute vegan ice cream
Instructions
FOR BUTTER NUT SQUASH
- Preheat oven to 400 degrees
- Time to prepare the butternut squash!
- Start by peeling skin off of the butternut squash with vegetable peeler
- Once skin is removed, cut off ends
- Then cut down the longer part of the butternut squash for the circular "silver dollar" shape. The pieces should be about 1/4 inch thick. Once you get to the bulb part of the butternut squash, stop cutting. There are seeds inside.
- Cut bulb in half and remove seeds
- Cut the remainder of the squash into 1/4 inch thick pieces. These pieces will not be the circular "silver dollar" shape.
- Place cut butternut squash into a large bowl
- Add olive oil, brown sugar, and pumpkin seasoning. Mix until evenly coated
- Place squash on baking sheet lined with parchment paper
- Bake in oven for 30 minutes or until soft and roasted. Flip pieces over at 15 minute mark to bake evenly.
- **Cooking time may vary with oven or size of pieces
- **While the squash is baking, move ahead and prepare the remainder of the recipe
- When squash has finished baking, remove from oven and set aside
FOR PUMPKIN SPICE MAPLE SAUCE
- Place all ingredients listed under "pumpkin spice maple sauce" in a non stick skillet
- Stir until evenly mixed. Turn on stove to medium heat.
- In a few minutes, mix will begin to bubble. Bring heat down lightly closer to medium-low. Mix should continue to bubble and simmer, but not bubble over or burn. Mix often.
- Cook for a few minutes until the sauce thickens, but should still remain a bit liquidy and saucy. If you accidentally cook off too much liquid, just add a bit of water to it. Remove from heat
PUT IT ALL TOGETHER
- Recipe makes 4 servings
- Place 1/4 of the roasted butternut squash into each bowl (serves 4)
- Top with pecans and maple sauce
- Top with vegan whipped cream if desired
- Serve and enjoy!
- **If butternut squash and maple sauce were prepped ahead of time, reheat in skillet before serving