Butternut Squash Paleo 'Porridge' zbritalia reviews online

Butternut Squash Paleo 'Porridge'


zbritalia

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.

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Calories:

Edition Details

Author

zbritalia

Cooking method

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.

Number of persons

3

Full cooking time

10 m

Cooking time

50 m

Time for preparing

1 h

Calories

242

Fats

6 g

Carbohydrate

49.9g

Protein

4.9 g

Cholesterol

0 mg

Sodium

22 mg

Ingredients Butternut Squash Paleo 'Porridge'

1/2 teaspoon ground cinnamon
water as needed
1 tablespoon chopped walnuts
1 butternut squash, halved and seeded
1/4 cup coconut milk, or to taste

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