Best Butternut Squash Porridge Recipes
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.
Provided by zbritalia
Categories Side Dish Vegetables Squash
Time 1h
Yield 3
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
- Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
- 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.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 49.9 g, Fat 6 g, Fiber 8.9 g, Protein 4.9 g, SaturatedFat 3.8 g, Sodium 21.6 mg, Sugar 9.2 g
BUTTERNUT SQUASH PORRIDGE
My mother used to make this recipe for me when I was a kid in Russia. It is good for breakfast with some milk, brown sugar, and raisins. You can also add some other spices like cinnamon and nutmeg. Hulled millet can be found in most health food stores. It is very healthy as it is a whole grain that contains lots of protein.
Provided by Dena
Categories Breakfast and Brunch Cereals
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Bring water to a boil in a saucepan; add millet and cook until half of the water is absorbed, about 15 minutes. Add butternut squash and salt carefully to the millet and simmer until millet and squash are tender, 15 to 20 minutes.
- Mash the squash using a potato masher until mixture becomes the texture of porridge.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 66.3 g, Fat 2.4 g, Fiber 9.4 g, Protein 8.1 g, SaturatedFat 0.4 g, Sodium 307 mg, Sugar 6.3 g
BUTTERNUT SQUASH PORRIDGE
This porridge is great to warm up in the morning for a quick and easy delicious breakfast. If you are grain free and missing oatmeal this is a great alternative. You can top it with whatever you fancy. Some suggestions are shredded coconut, bananas, strawberries, blueberries, or sliced tigernuts.
Provided by Yvonne Briggs
Categories Other Breakfast
Time 2h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375
- 2. Wash the squash with water to remove any dirt.
- 3. Place whole squash in a glass baking dish & pour 2 cups of water in the dish.
- 4. Place the baking dish in the oven & bake for 1 1/2 hours, turning over after 45 minutes. When done insert knife to test for doneness in the neck of the squash, if the knife can go through then it's done.
- 5. Remove the dish from the oven and put it on a cooling rack to cool for 30 min.
- 6. When the squash is cool enough to handle cut it open lengthwise & scoop out the flesh (discarding the seeds and skin) of the squash into a large pot.
- 7. Add the coconut milk, ginger, mace, cinnamon, salt & honey in the pot turning the burner on to medium low heat & stir.
- 8. When the fat in the coconut milk is melted cover & simmer for 10 min.
- 9. Uncover, stir, reduced heat to low, & let it simmer uncovered for 10 min.
- 10. Serve right away or let cool to room temp, put in a container, & warm up.
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