Butternut Blueberry Breakfast

1 small butternut squash, peeled, seeded and chopped in 1/2 inch cubes, about 1 pound (see note) (Can substitute Sweet Potato)
2 medium apples, peeled, cored and cut into pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 to 3/4 cup water
2 cups frozen wild blueberries
1/2 cup chopped walnuts
1/2 cup currants or raisins (reduce to 1/4 cup for diabetic and weight loss diets)
Place squash, apples, cinnamon, nutmeg and water in a saucepan. Bring to a boil, reduce heat, cover and cook until tender, about 15 minutes, adding more water if needed. Mash with a potato masher, leaving the mixture chunky.

Heat frozen blueberries with walnuts and raisins and stir well.

Top mashed butternut squash with blueberry mixture.

Note: To save time, try precut or frozen butternut squash.

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