Acorn Squash “Porridge”
Level
Easy
Time
45 Min
Serves
3-6
Published January 24, 2024 by Dr. Stephanie Gray, DC
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Bored of avocado toast for breakfast? Rise and shine foodies. Today, I am sharing a breakfast idea that you didn’t know you needed – Acorn squash “porridge” – creamy roasted and mashed acorn squash topped with unsweetened almond milk, walnuts, raw pumpkin seeds, coconut and maple syrup. Sounds fancy, but it is actually super easy to make. Roast the acorn squash in advance and you’ll have a hassle-free, yet super nourishing breakfast that will fuel your day.
This acorn squash “porridge” is a superhero upgrade from regular porridge which is not-that good for you boiled refined wheat. Any pre-packaged porridge that is quick to make has been stripped of any nutrients it once had.
This acorn squash porridge is naturally nutrient dense, gluten-free, dairy free, plant based, and paleo friendly. Ridiculously high in potassium and fiber.
Make your own almond milk with my very simple, 1 minute recipe Homemade Almond Milk
Here’s some more great breakfast recipes:
Strawberry Banana Lime Smoothie
How to Store Acorn Squash Porridge
Store leftover mashed acorn squash in an airtight container in the fridge for up to a week.
Acorn Squash “Porridge”
Equipment
-
Oven
-
1 Baking sheet
-
1 fork or potato masher
Ingredients
- 1-2 acorn squash
Toppings for each Porridge Serving
- 1/2 cup unsweetened almond milk
- 2 tbsp walnut or pecan pieces
- 1 tbsp unsweetened coconut
- 1 tbsp raw pumpkin seeds or raw sunflower seeds
- 1 tbsp maple syrup
Instructions
-
Preheat your oven to 375°F (190°C).
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Cut the acorn squash in half and scoop out the seeds.
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Place the squash halves on a baking sheet, cut side down, and roast in the oven for about 40-45 minutes or until the flesh is tender.
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Let the squash cool slightly, then scoop out the cooked flesh into a bowl.
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Mash the squash with a fork or potato masher until you get a smooth consistency.
To make a single serving of Porridge
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Transfer 1 cup (a little more if you’re hungry) of squash to a serving bowl.
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Heat the almond milk in a saucepan (or microwave) until it’s warm but not boiling.
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Pour the warm almond milk on top of the mashed acorn squash, stirring until well combined.
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Top with nuts, coconut, seeds and maple syrup.
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Serve warm.
Notes
Substitute butternut squash, or any winter squash.
1 acorn squash will make about 3 servings of “porridge”. (Depends on the size of your squash).
If you like to meal prep, roast 2 or more acorn squashes to have mashed squash ready in the fridge.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.