Roasty Toasty Coconut Ginger Squash Porridge

Healthy porridge made with fresh roasted butternut squash, gently scooped and surrounded with fresh cashew milk, toasted coconut and ginger chunks.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 2



  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.

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Nutrition Information Per Serving

  • Calories: 206
  • Calories from Fat: 104
  • Total Fat: 11.5
  • Saturated Fat: 4.6 g
  • Sodium: 12 mg
  • Carbs: 25.8 g
  • Dietary Fiber: 4.5 g
  • Net Carbs: 21.3 g
  • Sugars: 4.8 g
  • Protein: 4.6 g