How about switching up your usual oats for a warm and comforting porridge made out of subtly sweet and nutty acorn squash?
This is also quick – no need to worry about spending time roasting during rushed weekday mornings – roast ahead, save in the fridge, and voila, simply heat and eat.
For those that are paleo, gluten-free, grain-free, or vegan, this naturally fits the bill! With only two ingredients, plus a handful of tasty toppings, it’s a terrific real-food choice for a filling, healthy breakfast.
I am a HUGE breakfast person. And, my go-to are pancakes that I make ahead, freeze, then quickly reheat in the mornings before work. However, sometimes you have to switch it up (like this 5-Minute Pumpkin Spice Mug Cake), and this warm, comforting bowl of porridge hits the spot.
- 1 large acorn squash
- ½ - 1 tsp of coconut oil
- Coconut milk
- Optional toppings: chopped pecans, coconut butter, chia seeds, raspberries or banana slices, cinnamon, maple syrup, figs or your fruit/nut of choice.
- Preheat oven to 400F. Rinse your squash, cut in half length-wise, scoop out seeds, and rub coconut oil so both sides are lightly coated.
- Place cut-side down on a parchment-lined baking sheet. Don't peel it, as the skin will easily peel away after it is roasted.
- Roast for 25 – 30 minutes, until you can easily pierce a fork all the way through and the outside is wrinkly and soft. You want it to be pretty 'done', so it's easy to mash and the skin starts to wrinkle/peel away.
- While it's still warm, peel off the skin. Cut into quarters and eat, or store in the fridge for the week.
- When Ready to Eat:
- Place in bowl, heat up, mash up (I use a fork and mash it against the side of the bowl), top with coconut milk (canned or from a carton. I use this or this). I like to pool the milk around the edges so it slowly absorbs into the squash, leaving it all very porridge-y. You could puree if you want, but we like it mashed and more rustic. 😉
- Top with what your heart desires. Because I'm trying to avoid added sugar, I like topping with chopped pecans, coconut butter, chia seeds, and raspberries or banana slices, then a heavy garnish of cinnamon. I have a pretty good feeling that maple syrup would be amazing drizzled on top of this with cinnamon, walnuts, and figs or your fruit/nut of choice. Go crazy!
- Eat while hot and enjoy.
– The coconut oil gives it a subtle toasted coconut flavor which is divine. Oh, and your house will smell amazing while this is roasting. You’re welcome.
– Let’s talk serving size. I am a “the bigger the breakfast, the better” kind of person aaaand also a “need to eat every 3 hours” kind of person, but that said, even 1/4 of this acorn squash, made into a power bowl of porridge with tons of toppings, keeps me full for hours and hours. It’s pretty amazing. So, I use 1/4 of a squash at each breakfast, pile on the toppings, and away I go. But, if that’s not enough for you, take more! And, while you’re at it, roast 2-3 squashes at one time, and you’re set all week!
What toppings do you like to add to your porridge or oatmeal?
Want more breakfast inspiration?
Check out my ebook, The Breakfast Revolution!
I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.