In honour of World Vegetarian Day we’re sharing this delish little number not least because it is the perfect time of the year for butternut squash. Hemsley and Hemsley recipes always tick all our Feed Your Children Well boxes and are great for the whole family. We figure cook it today and look forward to running your finger round the rim of the dish tomorrow morning to be sure you get every last yummy bit at breakfast …bad habit but sometimes you’ve got to do what you’ve got to do …
Chia Chia Breakfast Pudding
This is an overnight breakfast or make-ahead dessert. It’s infused with omega-3-rich chia seeds and rooibos chai breakfast tea. Together they turn the usually savoury butternut squash into a sweet start to the day. Gently heating up the pudding before layering with the Mango Cashew Cream (page 49) is our favourite way to breakfast and warm our bellies in the autumn.
It works as a cool, creamy dessert. We love it with summer fruits, such as blackberries, grapes, figs, plums or peaches, which are just in season as butternut comes in. In the winter months, try apple chunks, chopped clementines or blood orange.
If you bake the butternut squash the night before, then it’s ready to go in the morning. Don’t forget to chew well in order to get the most goodness out of the tiny chia seeds.
1 large butternut squash (enough to make 400 g cooked butternut squash purée)
4 tbsp white chia seeds (we used white chia to keep the pudding’s bright orange colour, but black also works – and is cheaper and easier to find too!)
3 tbsp coconut oil
1 tbsp raw honey
CoconutYoghurt and goji berries to serve
1 Preheat the oven to fan 180°C/Gas mark 6 and roast the butternut squash in the oven for 40–50 minutes until cooked through and tender. Scoop out 400 g of the squash flesh and mash well. Any leftover squash can be frozen and used in a soup or smoothie.
2 Add the squash to a saucepan with 350 ml water, the coconut oil and the tea leaves (or the contents of the tea bags, if using). Bring to a medium simmer, then remove from the heat and leave to cool for a few minutes.
3 Stir in the chia seeds, continuously whisking at first to avoid lumps, then add the honey.
4 Leave to sit for at least 20 minutes to an hour for the chia to swell (unless you like it crunchy). Alternatively, transfer to a flask and by the time you get to work, you’ll have a nice warm chia breakfast pudding.
5 Add the CoconutYoghurt and goji berries, if using, and enjoy.
To Make A Creamy Dessert
Take a jar and layer up the Chia Chai Butternut Breakfast Pudding with Mango Cashew Cream (page 49) and scatter 2 handfuls of seasonal fruit, such as blackberries, between the layers.Top with more fruit and enjoy.
Taken from: The Art Of Eating Well by Jasmine and Melissa Hemsley, (Ebury Press) £25.00 hbk photography by Nick Hopper, 2014