I’ve been flirting with this whole “Paleo” thing recently. I haven’t given up dairy or grains yet, but I love the idea of including vegetables in curious places. So when I stumbled across this recipe for “Faux-tmeal,” from Melissa over at CupcakesOMG, I knew the acorn squash languishing on my kitchen counter wasn’t long for this world.
That’s right, people: acorn squash. For breakfast. Okay, sure, it seems a little weird. But I like squash and I like breakfast, so why not?
I tweaked Melissa’s recipe a little bit, adding more shredded coconut and a pile of chopped pecans.
I didn’t have any cardamom in the cupboard, so I subbed in pumpkin pie spice and vanilla extract.
And, I used some of the fancy maple syrup that my lovely sent over from New England.
The result was a chewy, hearty mash that tasted like eating pie for breakfast. It made more than enough to feed us breakfast for the next few days, so I packed it into mason jars to make it easy to eat on the go. Yum!
Acorn squash porridge
- 1 acorn squash, roasted until soft
- 1 cup coconut milk (plus a little more to adjust texture)
- 1 tsp. pumpkin pie spice
- 3 tbsp. maple syrup
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pecans, chopped.
- In a medium saucepan, combine the squash, coconut milk, pumpkin pie spice, and maple syrup.
- Using a potato masher, mash the squash and mix well.
- Cook over medium-low heat for 8-10 minutes.
- Incorporate the shredded coconut and chopped pecans and mix well. If too thick, add coconut milk until desired consistency is reached.
Serve hot; leftovers taste great when reheated.