Print: Butternut Squash Paleo 'Porridge'

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.

Prep

10 min

Cook

34 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/butternut-squash-paleo-porridge