I couldn't wait until my weekly posting to share this breakfast recipe with you. I literally just finished it and it is SO delicious. I've tried another take on paleo oatmeal, using pureed nuts as the base. Yes, it was yummy...but my breakfast this morning was exceptional. I'm calling it acorn squash porridge to honor my husband's British heritage. I hope you'll give it a try. Read on for the details.Serves 1 (a big serving)
Ingredients
insides (colored part with no seeds) of half a cooked acorn squash, fork mashed
1 tsp almond butter
1 tsp full-fat coconut milk
1/2 tsp ground cinnamon
1/2 tsp raw honey (you can go without but it does really enhance the flavor)
fresh berries (optional)
Instructions
- Mix together squash, almond butter, coconut milk, and cinnamon.
- Microwave for 1-2 minutes, until it reaches your desired degree of warmth.
- Carefully remove from microwave and stir in raw honey. Raw honey tends to be pretty dense so swirling it in the hot porridge will make it melt and distribute evenly.
- Top with a dash of cinnamon and add fresh berries if you'd like.
Hi Pam what is the best way to cook acorn squash? Loved ur crunch by the way!
ReplyDeleteGlad you like the crunch! Thanks for commenting! My favorite way to cook acorn squash is to cut it in half, scoop out the seeds, rub the insides with coconut oil, and bake at 400 degrees F until they're soft; about 30 minutes.Then scoop out the insides and refrigerate until you're ready to use. The insides should come out really easily or they're not done. I have also baked them at a lower temperature for longer while cooking some other things. The method is pretty flexible. I usually cook 3 at a time and keep the squash in the refrigerator for up to a week.
ReplyDeleteCame across your website yesterday and found this recipe. I had an acorn squash at home that I had no idea what to do with. Cooked it last night and had porridge for breakfast! Loved it!
ReplyDeleteWelcome to Paleo Table! So glad you liked the porridge! It's a great alternative to grains and I think it tastes even better. I hope you enjoy more recipes on my blog. I appreciate your nice comments!
ReplyDeleteI have got to tell you that this is probably one of my favorite meals of all time! I ran across this recipe only about 5-6 weeks ago and I have had it for the last 5-6 weeks! To make it more filling, I do add about 1/2 scoop of vanilla protein powder to it(after it's heated), coupled with the blueberries and walnuts, this dish is fantastic!! I am stocking some squash in my pantry for the spring and summer because I HAVE to have this dish! It's absolutely delicious!!! Thank you!!!
ReplyDeleteKrissy
That's awesome, Krissy! This is a GREAT breakfast, and very filling. I bet your protein powder makes it even more so. I also keep a stock of squash in my pantry. Organic acorn squash can be hard to come by here, so when I see it, I snatch it up! Glad you like it and thanks for the nice comments!
ReplyDeleteDelicious! I get tired of eggs and am always looking for more breakfast alternatives. Thanks so much for posting!!
ReplyDeleteSarah
Hi, Sarah! Glad you gave this one a try--and thanks for the comments! This fills the void for many oatmeal lovers out there, too. Enjoy!
DeleteThank you for this! Oatmeal is the biggest thing I am missing, this was absolutely delicious! I never would have thought to try acorn squash. I didn't have any coconut milk, so I used coconut oil, vanilla protein powder, cinnamon, a few peach slices and blueberries, yummmmmm!
ReplyDeleteYou're welcome! I'm so glad you like it. Your version sounds tasty. I prefer this to oatmeal any day! Thanks for the nice comments!
DeleteI found your blog a couple of weeks ago and am really enjoying your recipes! I have especially enjoyed this one. I'm not able to use honey just right now so I used 4 drops of Stevia and also used coconut oil instead of the milk. I also sprinkled a few pecans on the top - delicious!!! Thank you for sharing your hard work with the rest of us!!!
ReplyDeleteWelcome to Paleo Table, Janet! I'm so glad you are enjoying the recipes! I have never used stevia, but will sometimes sweeten with a touch of pure maple syrup. The coconut milk also adds some sweetness but you are still getting the benefits of coconut with the oil. Sounds yummy! I don't even use the honey anymore, especially if I mix in some berries for sweetness. I'm glad you were able to make this recipe work for you. Enjoy!
DeleteI am a Marine originally from Libertyville, stationed in North Carolina and your site has made it very easy to stay paleo, even cooking from my barracks room as many recipes are quite easy to follow and make. Just wanted to say thank you for this recipe, its fantastic!
ReplyDelete-Very Respectfully,
Paul
Hi, Paul! First, thank you so much for your service to our country. I have a ton of admiration and respect for what you are doing. What a coincidence that you are from Libertyville, too! Second, I am SO glad to hear that my recipes have worked for you in your barracks. I know some recipes are more involved, but there are a ton of easy recipes and this one is one of my favorite breakfasts. I'm glad that you like it, too. Thank you so much for taking the time to write such a nice note and best of luck to you in North Carolina and beyond.
DeleteHi Pam,
ReplyDeleteI just had dinner with my friend who introduced me to paleo & she mentioned this acorn squash breakfast and your website. Wow, so grateful for all of the recipes you have listed here. I can't wait to try them all. Am super excited to go food shopping this weekend!
Thanks,
Marjorie
Hi, Marjorie! Your comment slipped by me--sorry for the late response. Welcome to Paleo Table! Please thank your friend for me for sharing it with you. I'd love to hear how your paleo journey is going. Thanks for the nice note. Hope to hear from you again soon!
DeleteHi, Acorn squash isn't available in Australia. Would you recommend any other kind of pumpkin that could be substituted?
ReplyDeleteHi, Cassandra! I think any type of winter squash would work, you just might have to play with the spices a little since some squash are sweeter than others. I think pumpkin would be wonderful, as would butternut or kabocha. Please let me know if you give it a try!
DeleteI make something like this but I add shredded coconut for texture and shredded apple, but I think I'll skip the apple and a add bananas and maybe dates?
ReplyDelete