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Have you ever heard of muesli? If not, don’t feel bad. I only just found out what muesli was a few years ago. I was at Starbuck’s and ordered the Protein Box for the first time. As I opened the box I noticed that there was this small, round bread that was packed with nuts, seeds, and dried fruit. It was soft and chewy with a little bit of crunch and just the right amount of sweetness. My taste buds where delighted and I quickly grabbed the box and read the list of items so I could put a name to this wonderful bread. I later saw that my local Publix sold muesli bread as well. This peaked my interest and I decided to look into this bread some more.

Through my digging I found that muesli is actually served as a breakfast cereal in Germany and Switzerland. Muesli contains a mix of raw rolled oats and other cereal grains, a mix of seeds and nuts, fresh or dried fruits and is served with milk or yogurt. It is very similar to oatmeal and can be eaten the same way, soaked overnight and served cold or heated with milk or water and served hot. The ingredients can also be added to dough and made into the tasty bread that turn me on to muesli in the first place.

I found a packaged brand of muesli that I absolutely love and it is gluten free. The brand Bob’s Red Mill makes it and you can fine it here.  Check your local grocery store to see if they sell it there too.

So last week I posted about the beautiful carnival squash that I found at that farmer’s market and a roasted squash recipe.  I ended up buying two of them and really want to make one in a savory way and the other in a sweeter way. I decided that the carnival squash made a great edible bowl for muesli and together they would make a hearty vegetarian and gluten free breakfast.

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Ingredients:

1 carnival squash, cut in half and seeds removed

1 C of muesli, I use Bob’s Red Mill brand

1 C of milk or water

1/2 tsp coconut oil

1 apple, core removed and diced

1 Tbsp of honey

1 tsp of cinnamon, and a little extra to sprinkle of the squash

Directions:

1. Heat oven to 350 degrees. While oven is warming up place a medium sauce pan on the stove and set heat to high. Add muesli and milk to pan and boil. Once it starts to boil lower the heat to low, cover and cook for 5-7 minutes or until it is al dente.

2. As the muesli is cooking rub coconut oil over the flesh of each of the squash halves and place them on a foil lined cookie sheet. Sprinkle a little cinnamon over each half.

3. When muesli is done add apples, honey, and cinnamon.  Mix well. Spoon even amounts of mixture into each half of the squash.

4. Place squash in the oven and bake for 30 minutes or until you can easily stick a knife through the squash,

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Now doesn’t that look yummy? I was thinking that this dish might be perfect for a Thanksgiving breakfast. It screams Fall!