Butternut Maple Orange Porridge

Edit

Servings: 4 Prep: 15 min Cook: 15 min AIP Dairy Free Gluten Free Paleo Vegan Blender Egg-Free Breakfast Food Processor Make Ahead Breakfast Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Butternut Squash, Boxed Coconut Milk, Coconut Butter

Ingredients

1 butternut squash ⚠

1 cup orange juice

2 ½ cups boxed coconut milk, plus more as needed ⚠

4 tablespoons coconut butter, plus more for topping ⚠

2 teaspoons cinnamon

½ teaspoon ground ginger

½ cup pure maple syrup, to taste

Instructions

1. Peel and de-seed butternut squash. Cut into 1/2 inch cubes.

2. Place cubed butternut squash, orange juice, and coconut milk (reserve 1/2 cup per 4 servings for thinning) in a saucepan and bring to a simmer, but do not let boil.

3. Simmer for 10-15 minutes, or until squash is very tender. Remove from heat.

4. Carefully empty contents of saucepan into a blender or food processor.

5. Add coconut butter, cinnamon, ginger, and maple syrup. Puree until smooth.

6. You may add some of the reserved coconut milk until it reaches desired porridge consistency. If you do not have a blender, this can be done with a potato masher.

7. Divide among bowls and top with a dollop of coconut butter and swirl of maple syrup, if desired.

Per serving incomplete

135

Cal

34g

Carbs

Fat

Protein

Carbs 97%

Fat 2%

Protein 1%