Roasty Toasty Coconut Ginger Squash Porridge

November 24, 2013 by Leanne Vogel November 9, 2017

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

Ingredients

• 1 small butternut squash, cut in half lengthwise
• 1 cup nut or seed milk – I used my cashew milk
• 1/4 cup shredded unsweetened coconut
• 1/4 cup dried ginger, roughly chopped

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.

Nutrition Information Per Serving