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butternut squash porridge

PandaBear625 avatar
Recipe by
Yvonne Briggs
@PandaBear625
Brooklyn, NY

This porridge is great to warm up in the morning for a quick and easy delicious breakfast. If you are grain free and missing oatmeal this is a great alternative. You can top it with whatever you fancy. Some suggestions are shredded coconut, bananas, strawberries, blueberries, or sliced tigernuts.

yield 4 -6
prep time 5 Min
cook time 1 Hr 55 Min
method Stove Top

Ingredients For butternut squash porridge

  • 2-3 lb
    butternut squash
  • 2 c
    water
  • 1 can
    coconut milk, unsweetened
  • 1/2 tsp
    ginger powder
  • 1/4 tsp
    mace
  • 1 tsp
    cinnamon
  • 1 tsp
    sea salt
  • 1 Tbsp
    honey

How To Make butternut squash porridge

  • 1
    Preheat oven to 375
  • 2
    Wash the squash with water to remove any dirt.
  • 3
    Place whole squash in a glass baking dish & pour 2 cups of water in the dish.
  • 4
    Place the baking dish in the oven & bake for 1 1/2 hours, turning over after 45 minutes. When done insert knife to test for doneness in the neck of the squash, if the knife can go through then it’s done.
  • 5
    Remove the dish from the oven and put it on a cooling rack to cool for 30 min.
  • 6
    When the squash is cool enough to handle cut it open lengthwise & scoop out the flesh (discarding the seeds and skin) of the squash into a large pot.
  • 7
    Add the coconut milk, ginger, mace, cinnamon, salt & honey in the pot turning the burner on to medium low heat & stir.
  • 8
    When the fat in the coconut milk is melted cover & simmer for 10 min.
  • 9
    Uncover, stir, reduced heat to low, & let it simmer uncovered for 10 min.
  • 10
    Serve right away or let cool to room temp, put in a container, & warm up.
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