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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 242 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.

Step 3

Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.

Step 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.