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Butternut Squash Paleo 'Porridge'

Butternut Squash Paleo 'Porridge'

zbritalia

"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

1 h servings 242 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Notes:
  • 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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Reviews

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I love butternut squash and never considered it for breakfast. I cooked mine in the microwave by cutting in half and placing cut side down in a glass dish covered with plastic; it took 15 minute...

It was amazing! I would suggest cubing and microwaving rather than baking though. I baked mine for over an hour and it was still too hard. This recipe takes longer to prepare than a traditional ...

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