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Butternut Squash Breakfast Porridge

Good day We Like Making Our Own Stuff readers; long time no see!

Today, I want to share with you my new favorite breakfast.  If you are attempting to eat a more traditional diet, trying to cut out processed foods, or just looking for something different, yet delicious, for breakfast, then this recipe is for you.  Sometimes, I get a little tired of eating eggs (please don't tell my hens I said that), and a little sweetness in the morning is nice once in a while.

This recipe is very flexible as far as ingredients and toppings go.  It can be adjusted to fit many types of eating styles--Paleo, Whole30, Nourishing Traditions, autoimmune, gluten-free, etc...  But, you don't need to be following a special eating plan to enjoy this breakfast, because it is delicious!

Butternut Squash Breakfast Porridge
Warm Butternut Squash Breakfast Porridge topped with cream, raspberries, sliced almonds, and granola.



Warm, creamy butternut squash, topped with your favorite, tasty little bits, is a great way to start the morning, and much healthier than most cereals you'll find on grocery store shelves (and many kids will eat this; my 6 year-old daughter is a squash lover).

The squash can be cooked overnight in a slow-cooker (best if you have a delay start function on your cooker), or you can cook it the day before, and reheat the squash in the morning.  When choosing your squash, be sure to select one that isn't too large to fit in your slow-cooker or baking pan.

As far as sweetener goes, this recipe calls for maple syrup, but feel free to use your favorite alternative sweetener, or, if you are watching your carbohydrate intake, eliminate the sweetener altogether.  You could also make this dish savory by omitting the sweetener, and then topping with a little butter, salt, pepper, Parmesan cheese, and sage.  So yummy.

Butternut Squash Breakfast Porridge



Butternut Squash Breakfast Porridge (Click for Printable Version)
Serves 6

Ingredients:

1 butternut squash
1 cup water
1 cup cream, milk, or milk substitute, plus more for drizzling on top if desired
1/2 cup maple syrup (or other equivalent sweetener)
pinch of salt
Toppings/Add-ins suggestions:  cream, yogurt, butter, coconut oil, chopped nuts, shredded coconut, dried fruits, berries, bananas, granola, cinnamon

1.  Wash the skin of the butternut squash to remove any dirt.

2.  Slice the squash in half lengthwise.  Use a spoon to scrape out the seeds and stringy pulp (if you have chickens, feed them the seeds).

3.  Place the squash halves in a slow-cooker*, along with the water.  Cook on low for 6 hours, or until the squash is very tender.

4.  Allow squash to cool enough to safely handle.  Scoop out the flesh, and discard/compost the skin.

5.  Return the squash flesh to the slow-cooker.**  Turn the cooker on high.  Mash the squash until it is smooth and creamy.  Mix in the cream (or other milk), maple syrup (or other sweetener, if using), and pinch of salt.  Cover and heat until warmed through, stirring occasionally.

6.  Serve the porridge in bowls, drizzled with more cream if desired, and top with any of the suggested toppings/add-ins (or your own favorites).

*Alternate cooking instructions using an oven:  Preheat oven to 350°.  Add the water to a baking dish large enough to accommodate the squash, and place squash halves cut side down in baking dish.  Bake for about 1½ hours, or until squash is very tender.

**Alternate cooking instructions using stove-top:  Place squash flesh in a large saucepan and turn heat to medium-low.  Mash the squash until it is smooth and creamy.  Mix in cream (or other milk), maple syrup (or other sweetener, if using), and pinch of salt.  Heat, stirring frequently, until porridge is warmed through.

Nutrition Information (based on 1½ cup serving size, prepared with maple syrup and cream, no toppings/add-ins added):  Calories:  302  Carbohydrates:  44g  Fiber:  5g  Protein:  3g  Fat:  14g  Vitamin A:  494% DV  Vitamin K:  160% DV  Manganese:  478% DV

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