This recipe was made with the paleo 'diet' in mind. It's gluten-free, dairy-free, and has no added sugar. I needed an alternative to other paleo breakfasts since I also cannot have eggs. This is the result. Those with fewer restrictions might enjoy stirring in a bit of maple syrup, adding brown sugar, or topping with granola for extra crunch.
Ingredients
- 1 butternut squash , halved and seeded
- water as needed
- 0.25 cups coconut milk , or to taste
- 0.5 teaspoons ground cinnamon
- 1 tablespoon chopped walnuts
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
-
3
Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
-
4
Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Bananas Foster Monkey Bread
Just one extra ingredient changes the taste of this classic! Serve with dulce de leche ice cream for a decadent dessert.
Dorsey's Fish & Oyster House Crab Cakes
This recipe makes traditional crab cakes. Enjoy!
Greek Pork Tenderloin
This Greek-style pork tenderloin is lean and tender, and it's cooked to perfection on the grill. A zesty marinade makes the tenderloins even more tender than they already are.