Trying a new recipe is always exciting, no matter what it is. We love this basic recipe because it’s so healthy — rich, creamy smoothies, all made with butternut squash — without using cream.
The meatloaf carrot cake recipe is so much fun to make, and we wanted to make it into something even more delicious. So this is a version of it that has fluffed oatmeal in place of cereal. It has the same lovely moist crumble, and it’s topped with chickpeas (whether you choose to make a baked version or a muffin is up to you). This recipe is actually much healthier than the meatloaf version — with ingredients like chickpeas, eggs, whole grain oatmeal, and butternut squash, it’s low in saturated fat, cholesterol, calories, and sugar.
You can definitely keep the oatmeal in the recipe, so that you can keep adding it to oatmeal-based breakfasts as well as sipping it straight or drizzling it on sandwiches and salads. The recipe also works well in one of our favorite morning treats: Croque Monsieur. It is croque monsieur heaven.
Peanut Butter & Oatmeal & Butternut Squash Blossom Soufflé
Yield: 3-4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooking Time: 15 minutes
Ingredients
- ½ cup unsalted creamy peanut butter, softened
- ¼ cup almond milk
- ½ teaspoon allspice
- ¼ teaspoon cinnamon
- 2 tablespoons butter, melted
- 6 large butternut squash, peeled and sliced into thin rounds
- ¼ cup orange juice, well mixed
- 3 large eggs
- 2 large strips of tofu, cut into 1/4-inch-thick squares
- 4 unpeeled roasted shelled pistachios
- 1-1/2 cups unbleached all-purpose flour, plus extra for dusting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
-
6 to 8 Tablespoons unsalted butter
Directions
- Heat oven to 400°F. Grease large 12-cup springform pan or 9-inch springform pan.
- In a small bowl, combine all ingredients, whisk until smooth. Stir in squash. Scrape into prepared pan.
- Melt 2 Tablespoons butter in large skillet over medium heat. Add all remaining butter; pour butter over squash and toss gently. Cook, stirring, until squash is tender and beginning to brown slightly, about 5 minutes. Using slotted spoon, transfer squash to a 2-quart baking dish coated with cooking spray.
- In a large bowl, whisk together eggs, tofu, and pistachios.
- Pour half of egg mixture over squash. Sprinkle oatmeal over squash. Dot with remaining eggs.
- Bake until soup is set and top is just golden brown, about 15 minutes. Let cool 15 minutes.
- Bake again, until top is golden brown and soup is cooked through, about 10 minutes longer.
- Serve warm.
- Adapted from Southern Living.
- Related
- All the recipes on The New York Times recipe blog, Dining Diva.