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Overnight oats with squash, pecans and honey
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500g butternut or golden butternut squash, peeled, deseeded and roughly chopped (about ½ large butternut)
½ tsp ground cinnamon
40g pecan nuts
140g rolled oats
270ml milk (or almond drink), plus extra to serve
1 tsp vanilla extract
2 tbsp maple syrup or honey, plus extra to drizzle
4 tbsp Greek yogurt (or coconut alternative)
1. Preheat the oven to 200˚C, gas mark 6. Put the squash in a roasting tin, sprinkle over the cinnamon, cover with foil and bake for 40 minutes, until soft. Set aside to cool. Roast the nuts on a tray for 4-6 minutes, until a shade darker. Remove, leave to cool, then chop.
2. Meanwhile, in a large bowl combine the oats, milk, vanilla, maple syrup or honey plus a pinch of salt. Once the squash is cool, mash with a fork (or whizz in a food processor) until smooth. Stir into the oat mixture, then cover and chill overnight.
3. The next morning, give the oats a stir; the mixture will be quite thick. If you prefer it thinner, then add a few tablespoons of milk. Divide the oats between 4 bowls (or jars, to transport) then top with the yogurt, pecans and a drizzle of maple syrup or honey.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.