We became very acquainted with butternut squash during our recent stint on the GAPS Diet. I was happy about that; I didn’t really use butternut squash very much before the diet, but now we love to have it many different ways. My children’s favorite way to eat butternut squash, however, is a very simple recipe for porridge.
As a winter squash, butternut squash is very similar to its cousin – everyone’s favorite – the pumpkin. However, butternut squash actually has a higher level of beta-carotene than pumpkins. Consuming this with adequate healthy fat will help your body convert it to Vitamin A. Woohoo! It’s also high in B-vitamins as well as beneficial minerals.
Since it’s a favorite of ours, and it’s also in season, I thought I’d share my butternut squash porridge recipe. Happy fall!
Butternut Squash Porridge (Grain-Free)
by Danielle @lovelovething.com
- one large or two small butternut squash
- 1 cup water
- 2-4 tablespoons coconut oil
- 2-4 tablespoons ghee or butter, if tolerated
- favorite porridge add-ins: 2 bananas, strawberries, blueberries, whatever you like!
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla – learn how to make your own vanilla extract!
- 2-4 tablespoons honey, maple syrup, or your favorite sweetener – or add the amount you prefer
- crock-pot for overnight cooking, or oven if you don’t want to wait that long 🙂
- large bowl or pot
- long tongs
- immersion blender, hand mixer, stand mixer, or you can use a fork or potato masher to mash
- First, cook your butternut squash. Just place the whole squash in the crock pot with about a cup of water and turn on low. My crock pot has a timer, and I’ve learned that setting it on about 6 hours of cook time on low is a good amount.
- Or, if you’re using the oven, place in an oven-safe dish and add a cup of water. Pierce the squash in a few places with a sharp knife. Bake at 400 degrees for about 45 minutes.
- When your squash is fully cooked, you are going to carefully slice it down the middle. I use some long tongs like this to hold it, and just slit it down the middle with my knife. Spoon out the seeds.
- Now you’re going to scrape all the squash from the skin. Using your tongs and spoon, carefully(!) spoon the cooked squash into a new bowl or pot.
- Add the rest of the ingredients. What you are doing here is simply flavoring the porridge to your liking, so use your favorites!
- Blend with immersion blender (or mash if you do not have a blender), spoon into bowls, and serve.
- We love to add 2 bananas to blend in our porridge. We also love strawberries and mango. You could also add raisins, whatever you like. Do your thing! 🙂
- I like to be sure and serve this alongside some high-quality protein. This dish has a nice amount of healthy fats, but I feel some protein is needed. We just eat it with some breakfast sausage or bacon, usually.
- I always use the crock pot method of cooking this. It is just so simple to throw it in at the end of my night and have it ready and waiting for me in the morning!
- Be sure to peel any labels off the squash before cooking. 🙂
- An immersion blender is by far the easiest blending choice. If you don’t have one, I highly recommend making the purchase. I couldn’t believe I had waited that long to buy one when I finally used mine! This is the one I use and love.
Peace, love, and butternut squash,
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