The flavours of this simple light breakfast dish are enhanced with cinnamon, toasted coconut flakes and full-fat coconut milk.
Some mornings, I wake early and go to the kitchen to prepare the squash and place in the oven while the house sleeps.
The squash cooks gently through while I sip hot tea and write.
A moment’s peace.
As the house stirs and the day begins, the squash becomes ready to lift out of the oven and serve piping hot: timed to perfection for breakfast.
These pockets of time are precious to me. Its taken my life to date to figure out my hunger for nourishment has nothing to do with food.
1 large butternut squash
1 can full fat coconut milk
4 tbspn coconut flakes
1 tspn cinnamon
Pinch of nutmeg
Pre heat the oven to 180C
Cut the butternut squash in half lengthways and take out the seeds
Place the squash on a baking sheet with the flesh side up and drizzle with olive oil and spices
Roast in the oven for 45 mins to one hour until the squash is tender.
Remove from the oven and cool
Scoop out the flesh and mash with a sprinkle of cinnamon
Serve with coconut milk, lightly toasted coconut flakes or berries (or all three)
Best served warm
“…Zen Master Shunryu Suzuki Roshi said that enlightenment was following one thing all the way to the end, and I soon suspected that if I tracked the impulse to eat when I wasn’t hungry to its core, I’d find every single thing I believed about loving, living and dying right there in that moment….”
Women Food and God, P.14