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Butternut Squash Paleo 'Porridge'
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Creamy butternut squash porridge with coconut milk, warm cinnamon, and crunchy walnuts for a delicious and paleo-friendly breakfast.
Ingredients:
  • 1 butternut squash, halved and seeded
  • water as needed
  • 0.25 cup coconut milk, or to taste
  • 0.5 teaspoon ground cinnamon
  • 1 tablespoon chopped walnuts
Instructions:
  • Preheat oven to 350°F (175°C) for the perfect bake.
  • Arrange the butternut squash halves, cut-side up in a baking dish and add enough water to reach 1/4 inch in the dish.
  • Place the squash in the preheated oven and bake for 50 to 60 minutes, or until softened. Allow the squash to cool before using.
  • Transfer the squash flesh into a bowl and mash using a fork or potato masher until you achieve a smooth consistency. Mix in coconut milk and cinnamon, then sprinkle the top with walnuts.

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