Simple Way to Leftover Porridge Muffins

Butternut Squash Paleo 'Porridge'

November 17, 2020 guest 33 comments this post may contain affiliate links.

Recipe Summary 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.

Ingredients | Leftover Porridge Muffins

1 butternut squash, halved and seeded

water as needed

¼ cup coconut milk, or to taste

½ teaspoon ground cinnamon

1 tablespoon chopped walnuts

Directions

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.

If desired, smear open side of butternut squash with butter or ghee before baking. Butternut squash can also be cooked in the microwave.