Acorn Squash "Porridge"

Today we are making a "porridge" with roasted, mashed acorn squash. Top with unsweetened almond milk, coconut, nuts and seeds. Roast the squash in advance for a quick and easy, healthy breakfast! Very high in fibre and potassium!

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Course: Breakfast

Cuisine: American

Keyword: acorn squash, Dr Stephanies Kitchen, gluten free porridge, porridge

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 265kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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).
Cut the acorn squash in half and scoop out the seeds.
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.
Let the squash cool slightly, then scoop out the cooked flesh into a bowl.
Mash the squash with a fork or potato masher until you get a smooth consistency.

To make a single serving of Porridge

Transfer 1 cup (a little more if you're hungry) of squash to a serving bowl.
Heat the almond milk in a saucepan (or microwave) until it's warm but not boiling.
Pour the warm almond milk on top of the mashed acorn squash, stirring until well combined.
Top with nuts, coconut, seeds and maple syrup.
Serve warm.

Notes

Substitute butternut squash, or any winter squash.

1 acorn squash will make 2 servings of porridge.

If you like to meal prep, roast 2 or more acorn squashes to have mashed squash ready in the fridge.

Nutrition