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.
Warm and Comforting Acorn Squash Breakfast Porridge
- 1 large acorn squash
- ½ - 1 tsp of coconut oil
- 1/4 cup 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 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?
This squash breakfast was so deliously perfect.
Alisa @ Go Dairy Free
This looks so warm and nourishing! My favorite toppings are cinnamon and a sprinkle of coconut sugar – it just adds something!