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
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