For a richer flavor, roast the squash with a drizzle of coconut oil and a pinch of sea salt. If you're not strictly paleo, a drizzle of maple syrup or a sprinkle of brown sugar can enhance the sweetness. Experiment with different toppings like toasted pecans, shredded coconut, or a dollop of coconut yogurt.
Butternut Squash Paleo 'Porridge'
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs
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SERVING3 People
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VIEWS17
Embrace the vibrant flavors of autumn with this creamy and comforting butternut squash porridge. A naturally sweet and nourishing breakfast (or anytime) bowl that caters to paleo sensibilities while delighting any palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Fiber9 g
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Protein5 g
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Saturated Fat4 g
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Sodium22 mg
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Sugar9 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
2 mins
Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water. (2 minutes)
03
Step
55 mins
Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash. (60 minutes)
04
Step
15 mins
Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir in coconut milk and cinnamon. (5 minutes)
05
Step
5 mins
Top with chopped walnuts and serve. (1 minute)
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RECIPE REVIEWS
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Please Rate
Adam Dare
Jun 27, 2025I added a drizzle of maple syrup and some toasted pecans – divine!
Derick Strosin
Jun 26, 2025I'm not paleo, but I still loved this recipe. It's a great way to use up butternut squash.
Sherwood Davis
Jun 21, 2025The cinnamon really elevates the flavor. Don't skip it!
Jovany Rippin
Jun 15, 2025This is so simple and healthy. Perfect for a quick and easy breakfast during the week.
Anjali Hoeger
Jun 14, 2025My kids even loved this! I was surprised how much they enjoyed the flavor of the butternut squash.
Darian Crona
Jun 11, 2025This recipe is a lifesaver! I'm allergic to eggs and have been struggling to find satisfying paleo breakfast options. This is delicious and easy to make.
Abigayle Crooks
Jun 4, 2025Can you use frozen butternut squash for this recipe?
Thad Rippin
Jun 4, 2025Made this with almond milk instead of coconut milk and it was still great!
Sydnee Wuckert
May 21, 2025I found that roasting the squash with a little coconut oil gives it an even richer flavor.
Mohammad Gleichner
May 21, 2025Instead of walnuts, I used pumpkin seeds for an extra boost of nutrients.