Butternut Squash Paleo 'Porridge' recipe

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Ingredients

1 butternut squash, halved and seeded
water as needed
¼ cup coconut milk, or to taste
½ teaspoon ground cinnamon
1 tablespoon chopped walnuts

Nutrition Info

241.7 calories
carbohydrate: 49.9 g
cholesterol: : -
fat: 6 g
fiber: 8.9 g
protein: 4.9 g
saturatedFat: 3.8 g
servingSize: -
sodium: 21.6 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 servings

Recipe Note

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.

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