Buttercup Squash Baked Oatmeal

If you have leftover squash from Thanksgiving, this baked oatmeal is a wonderful way to use it up.

We had leftover buttercup squash, but butternut would work well too.  If you have acorn or a less sweet squash, up the honey or sugar a little bit to compensate.  But, this is a great way to use up leftovers!

Buttercup Squash Baked Oatmeal – Adapted from Finding Joy in My Kitchen

Ingredients

• 3 C Oats
• 1/4 C brown sugar or honey
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 tsp. vanilla
• 1 egg or 1 egg white
• 2 T applesauce
• 1 C milk
• 3/4 C buttercup squash puree

Directions

*Note, you can make this the night before, if so, stop before baking. 

Begin by combining 3 C oats, 1/4 C brown sugar (if you use honey, add with wet ingredients), 1/4 tsp. salt, 1 tsp. cinnamon, and 1/4 tsp. nutmeg.  Add 1 egg, 1 C milk, 2 tsp. vanilla and 2 T applesauce.  Stir well.  Add in 3/4 C buttercup squash puree. 

Place oatmeal mixture into a greased 9x9 baking dish. 

Cover and refrigerate overnight.  Otherwise, continue on by baking at 350 for 35-40 minutes, until center is set. 

Serve warm with milk, or serve sliced.  Add craisins, if desired. 

Hope you all had a wonderful Thanksgiving and are enjoying leftovers!