AIP Squash Porridge

This recipe is sweet and savory and a great alternative to oatmeal in the morning.  It makes use of fruits and vegetables and warm spices such as butternut squash, banana, and cinnamon.

AIP Squash Porridge

I used quite a small butternut squash, because that's all the grocery store had for organic squashes at the time.  It probably was equal to half or two-thirds a large butternut squash.

Before roasting

When roasting a squash whole, put just enough water in the baking dish to cover the bottom.  This is to prevent the squash from drying out.  This water does not come from the amount I specified on the ingredient list; that water is for the saucepan.

After roasting

It's not necessary to mash the banana into a puree, because the chunks will break down during the cooking.

Everything is combined after cooking

You'll want to stir constantly when cooking.  All the ingredients should combine and make a smooth porridge.  If you don't stir, the stovetop will probably cook the bottom of the pan more than the top, and the little clumpies that tend to form, like from tigernut flour and coconut oil, won't break up.

Yield: 4 cups (about 6 to 8 servings)
Ingredients

• 1 small butternut squash (2 lbs)
• ½ C tigernut flour
• 1 tbsp cinnamon
• 1 tbsp maple syrup
• 1 tbsp coconut oil
• ⅓ C water
• 1 C coconut milk
• pinch sea salt
• ½ tbsp coconut butter
• 1 very ripe banana

Directions

1. Preheat the oven to 400 degrees Fahrenheit and fill a baking dish (8 ½ x 11 inches; it must fit two squash halves) with water a quarter to a half inch deep
2. Cut the squash in half the long way and scoop out and discard the seeds
3. Place the squash halves in the baking dish with the insides facing down
4. Roast the squash for about 40 minutes, until tender and easily pierced with a fork
5. Take the squash out of the baking dish and let cool
6. Meanwhile, mash the ripe banana in the sauce pan with a fork
7. Add the tigernut flour, cinnamon, maple syrup, coconut oil, coconut milk, and coconut butter to the saucepan
8. Once the squash has cooled enough to hold, scoop out the inside flesh and add it to the saucepan as well
9. Add the water, cook on medium heat, stirring constantly to break up the chunks, until all ingredients are smooth and combined thoroughly, about 5 to 10 minutes 
10. Stir in the sea salt when finished

Substitutions

 - honey for maple syrup