Butternut Squash Paleo 'Porridge' Recipe - Allrecipes.com
  • READY IN 1 hr

Butternut Squash Paleo 'Porridge'

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

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.
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Footnotes

  • Cook's Note:
  • If desired, smear open side of butternut squash with butter or ghee before baking.
  • Butternut squash can also be cooked in the microwave.
  • More coconut milk may be needed depending on the size of the squash.
  • Nutmeg may also be a complementary spice with the cinnamon.
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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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