Maple Butternut Squash Quinoa Breakfast Bake

• Vegetarian
• Gluten free

• Produce

  • 2 cups Butternut squash, pre-cut or frozen
  • 1/4 cup Pomegranate arils

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 2 Eggs

• Condiments

  • 1/3 cup Maple syrup
  • 2 packets Stevia

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Pecan, halves

Found on jaroflemons.com

Description

Directions

• Preheat oven to 350 degrees.
• Mix the quinoa, almond milk, maple syrup, eggs, vanilla, stevia, and cinnamon together. Pour into a baking pan.
• Mix in the pre-cut or frozen butternut squash.
• Cook 15-25 minutes, making sure the bake is cooked throughout (a toothpick should come out clean).
• Serve warm and enjoy!

Nutrition