Warm and Comforting Acorn Squash Porridge 3
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5 from 1 vote

Warm and Comforting Acorn Squash Breakfast Porridge

Warm & Comforting Acorn Squash Breakfast Porridge
Cook Time30 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 80kcal
Author: Beth Ricci


  • 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.


Serving: 0g | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 404mg | Fiber: 1g | Sugar: 0g | Vitamin A: 395IU | Vitamin C: 11.9mg | Calcium: 38mg | Iron: 1.2mg