This is an overnight breakfast or make-ahead dessert. We’ve infused omega-3-rich chia seeds with our favourite rooibos chai breakfast tea and together they turn the usually savoury butternut squash into a sweet start to the day. This is so yummy that you’ll also fancy it 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.
- 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.
- 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.
- Stir in the chia seeds, continuously whisking at first to avoid lumps, then add the honey.
- 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.
- Add the CoconutYoghurt and goji berries, if using, and enjoy.
Extract from The Art of Eating Well by Melissa and Jasmine Hemsley. (Ebury, £25)
Photography by Nick Hopper.
