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This recipe was made with the paleo ‘diet’ in mind. It’s gluten-free, dairy-free, and has no added sugar. I needed an alternative to other paleo breakfasts since I also cannot have eggs. This is the result.
Those with fewer restrictions might enjoy stirring in a bit of maple syrup, adding brown sugar, or topping with granola for extra crunch.
Ingredients
- 1 butternut squash, halved and seeded
- water as needed
- ¼ cup coconut milk, or to taste
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped walnuts
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
Step 3
Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
Step 4
Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.
Cook’s Notes:
If desired, smear open side of butternut squash with butter or ghee before baking. Butternut squash can also be cooked in the microwave.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 19% |
| Sodium22mg | 1% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber9g | 32% |
| Total Sugars9g | |
| Protein5g | |
| Vitamin C88mg | 439% |
| Calcium212mg | 16% |
| Iron4mg | 20% |
| Potassium1521mg | 32% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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