DifficultyBeginner

I love the variety of squash that autumn brings, especially the heritage varieties. This porridge emerged out of a desire to create a breakfast out of the abundance of roasted squash I had on hand. I also had some freshly made cashew milk and it was such a great pair. It ended up being a very warming, comforting and filling breakfast. You can customize this porridge and build it with endless toppings and use whatever milk you like in this. Preparation time in this recipe does not include roasting of the squash. I have included how to roast squash at the beginning of this recipe, which takes about 1 hour to roast.

Yields2 Servings
Prep Time2 minsCook Time15 minsTotal Time17 mins

 1 ⅓ cups densely packed roasted squash
 3 tbsp unsweetened shredded coconut
 1 ½ tsp ground cinnamon
 ½ tsp ground ginger
 1 pinch each ground cloves and nutmeg
 1 pinch sea salt
 1 ½ cups non dairy milk of your choice ( I used homemade cashew milk)

1

To roast the squash. Preheat your oven to 400 F. Line a pan with parchment paper. Cut squash into half. If you plan to save the seeds for another use then scoop out and set aside. If not, leave the seeds in and roast cut side down in the centre of the oven for about an hour or until it is tender.

2

Allow the squash to cool for about 15 minutes and remove seeds and the long strands attached to the seeds. Place the squash in a medium bowl and mash with a potato masher until smooth. At this point you can place the squash in the refrigerator to make the porridge the next day.

3

Add the 1 1/3 cups squash and the rest of the ingredients to a medium saucepan and cook on medium low for about 15 minutes or until porridge is warm. If desired, top with more milk, fruit and other toppings of your choice (such as hemp or pumpkin seeds, extra cinnamon, cacao nibs)

Ingredients

 1 ⅓ cups densely packed roasted squash
 3 tbsp unsweetened shredded coconut
 1 ½ tsp ground cinnamon
 ½ tsp ground ginger
 1 pinch each ground cloves and nutmeg
 1 pinch sea salt
 1 ½ cups non dairy milk of your choice ( I used homemade cashew milk)

Directions

1

To roast the squash. Preheat your oven to 400 F. Line a pan with parchment paper. Cut squash into half. If you plan to save the seeds for another use then scoop out and set aside. If not, leave the seeds in and roast cut side down in the centre of the oven for about an hour or until it is tender.

2

Allow the squash to cool for about 15 minutes and remove seeds and the long strands attached to the seeds. Place the squash in a medium bowl and mash with a potato masher until smooth. At this point you can place the squash in the refrigerator to make the porridge the next day.

3

Add the 1 1/3 cups squash and the rest of the ingredients to a medium saucepan and cook on medium low for about 15 minutes or until porridge is warm. If desired, top with more milk, fruit and other toppings of your choice (such as hemp or pumpkin seeds, extra cinnamon, cacao nibs)

Cinnamon Spiced Squash Porridge