Roasty Toasty Coconut Ginger Squash Porridge
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Healthy porridge made with fresh roasted butternut squash, gently scooped and surrounded with fresh cashew milk, toasted coconut and ginger chunks.
Ingredients
Instructions
  1. Preheat oven to 350F and lightly oil a baking sheet with a dab of coconut oil.
  2. Remove the seeds from inside the squash and lay face down on the prepared baking sheet.
  3. 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.
  4. 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.
  5. Once squash is complete, allow to cool slightly. Flip over and gently scoop into 4 separate bowls. Do not mash. Just scoop.
  6. Top bowls with cashew milk, toasted coconut and ginger.
  7. Serve.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/11/roasty-toasty-coconut-ginger-squash-porridge/