Healthy porridge made with fresh roasted butternut squash, gently scooped and surrounded with fresh cashew milk, toasted coconut and ginger chunks.
I usually go for savory breakfasts over sweet only because if I start the day with an overly sweet breakfast, I’ll be craving sugar all day long.
Roasted squash with eggs and greens is high on my list of favorite breakfasts (and I sneak in a quinoa cookie or two for good measure).
But then, this one day, I had a crazy idea of transforming my roasted squash into porridge by pouring in some freshly made cashew milk and adding a bit of nuts and seeds.
The result? A somewhat savory porridge that’s sweet but has no sweetener, or grains… very tricky to my taste buds ;)
- Preheat oven to 350F and lightly oil a baking sheet with a dab of coconut oil.
- Remove the seeds from inside the squash and lay face down on the prepared baking sheet.
- Roast the squash in the oven for 50-60 minutes, depending on its size. To test whether or not it's done, insert a knife. the knife should slide in easily.
- Meanwhile, add shredded coconut to a medium frying pan. Heat pan on medium-low heat, rotating the coconut every couple of seconds until lightly toasted, about 5 minutes. Set aside.
- Once squash is complete, allow to cool slightly. Flip over and gently scoop into 4 separate bowls. Do not mash. Just scoop.
- Top bowls with cashew milk, toasted coconut and ginger.
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You could use all sorts of squash in this recipe, whatever you have handy.
And, although the toasted coconut with ginger is an awesome combo, feel free to add whatever toppings you have available.
This recipe is very, very forgiving and ready for your creativity!
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