Brighten your morning with this recipe from UCLA Conferences & Catering. Amaranth grains are cooked in cinnamon and spices, with sweet kabocha squash purée and cooked apples.
Amaranth bowl with winter squash and apples
From our kitchen to yours, UCLA Conferences and Catering offers you an incredible way to start your morning! Enjoy this cereal made from amaranth grains cooked in cinnamon and spices, served with sweet kabocha squash purée and topped with cooked apples.
YIELD
6 (5-ounce) servings
INGREDIENTS
- 1 small kabocha squash (about 3 ounces)
- ½ teaspoon kosher salt, divided use
- ½ teaspoon ground cinnamon, divided use
- 2 ¾ teaspoons maple syrup, divided use
- 1 small Gala apple
- 2 ¼ teaspoons dark brown sugar, divided use
- 1 cup whole-grain amaranth
- 2 cups water
- 1/8 teaspoon ground cardamom
- 1 ¼ teaspoons agave nectar
- 1 ½ cups almond milk
- 2 tablespoons sliced almonds, toasted
METHOD
Preheat the oven to 350°F.
Place the whole kabocha squash on a rimmed baking sheet and bake for 8 minutes to help soften the squash in order to cut it.
Remove from the oven and set aside to cool.
Remove the stem and cut the squash in half lengthwise. Scoop out the seeds and any stringy flesh, and discard. Cut each half lengthwise into 4 wedges. Place 2 wedges of the squash, cut-
side down, in a high-sided baking pan. (Remaining squash can be stored in a covered container in the refrigerator for up to 1 week).
Pour in enough water to cover the squash and place the pan in the oven. Bake for 15 minutes, or until the squash is fork-tender.
Remove the pan from the oven and let the squash cool.
When the squash is cool enough to handle, scoop the flesh in to a large bowl. Add ¼ teaspoon of the salt, ¼ teaspoon of the cinnamon, and ¼ teaspoon of the maple syrup. Mash the squash with a potato masher or put it in a food processor and blend until smooth.
Cut the apple in half lengthwise and remove the core. Cut the apple into 16 wedges.
Heat a small saucepan over medium heat. Combine ½ teaspoon of the brown sugar and the remaining 2 ½ teaspoons maple syrup in the saucepan and cook, stirring, until the sugar dissolves. Add the apple slices and stir to coat the apples in the syrup. Cook the apples for about 20 minutes, or until fork tender.
Combine the amaranth and water in a small saucepan and let soak for 10 minutes. Add the cardamom, remaining ¼ teaspoon cinnamon, and remaining ¼ teaspoon salt and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, for about 45 minutes, until it reaches a soft texture with a little graininess. Stir in the remaining 1 ¾ teaspoons brown sugar and the agave nectar to combine.
Pour almond milk into a nonreactive pan and bring to a simmer over medium-low heat. Warm milk gradually and remove from heat just before boiling point.
To serve, spoon ¼ cup of the cooked amaranth into each bowl. Top the amaranth with 2 slices of the cooked apples and 1 teaspoon of the squash purée. Pour ¼ cup of the warm almond milk over the top of each bowl. Sprinkle 1 teaspoon of the toasted almonds on top to garnish and serve warm.
