Low Sodium Butternut Squash & Sweet Potato Oatmeal Mash-up

For some reason, it seems to be very challenging to eat vegetables. Why is that? I always think of a meat to make for each meal, and also fruit seems so easy to just grab and go! But veggies? They are slightly missing in my diet, but I WANT THEM BACK.

I do, however, find little tricks for getting them into Aidan’s diet. I posted the veggie tots before, but this one is a very sly operation for sure. I put it in his oatmeal for breakfast. I can’t take credit for this one though; it is from my super-mom friend who makes all her son’s meals. Yes, she is the genius that came up with it and I’m so glad that she shared it with me! The best part about it is knowing that Aidan already has had two servings of vegetables before we’ve started the day. And that is refreshing.

I tried some myself, and I must say that it was actually pretty good. If you are looking for a way to up your vegetable intake this is the way to go. It almost tastes sweet, but there is no added sugar. Tricky tricky. Oh yea, and BTW, this makes about 18 muffin-size portions. So, do the freezer thing that I taught you or MAKE LESS because this makes quite the large batch.

Low Sodium Butternut Squash & Sweet Potato Oatmeal Mash-Up
Yields 24
Yummy for the kiddos for for a super healthy breakfast yourself!
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Ingredients
  1. 1 butternut squash
  2. 2 large sweet potatoes
  3. 3 cups cooked oatmeal (I use Bob's Red Mill Oat Bran)
  4. 2 tbsp. cinnamon
  5. 1 tsp. nutmeg
  6. 3 tbsp. flax seed (optional)
Instructions
  1. Oven at 425. Slice your butternut squash length-wise and clean out the seeds. Place in a glass baking dish flesh-side down with about 1 inch of water. Slide into preheated oven for about 45 minutes or until the squash is completely roasted and the skin peels off. Meanwhile, wash and dry your sweet potatoes and then poke holes in them with a fork (about 6 semi-deep jabs) and place on baking sheet. Slide these into the oven with your squash and roast for 30-45 minutes.
  2. Once the squash and potatoes are roasted, let them cool for about 10 minutes. Scrap the insides (no skin) into a large mixing bowl, mash it up, and then add the cooked oatmeal, spices and flax seed. Serve warm.
Notes
  1. You can also freeze and save some for later which is what I do with this large batch.
Adapted from Ashley Cox
Adapted from Ashley Cox
Living With Hicks http://livingwithhicks.com/

 

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