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
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