How to Make Back To Porridge

Butternut Squash Paleo 'Porridge'

Green gram known as mung/moong beans are cooling for the body & is a good source of protein.this is a simple porridge that can be served as a breakfast or dessert.

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 | Back To Porridge

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.