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Butternut Squash Paleo 'Porridge'


"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."
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1 h servings 242 cals
Original recipe yields 3 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
  3. Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
  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.
  • More coconut milk may be needed depending on the size of the squash.
  • Nutmeg may also be a complementary spice with the cinnamon.

Nutrition Facts

Per Serving: 242 calories; 6 g fat; 49.9 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 22 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I "cheated" and purchased pre-cut butternut squash cubes at Trader Joe's. I cooked them for 5 minutes in a covered bowl in the microwave. Then I mashed them with a fork , added the rest of the...

It was amazing! I would suggest cubing and microwaving rather than baking though. I baked mine for over an hour and it was still too hard. This recipe takes longer to prepare than a traditional ...

I love butternut squash and never considered it for breakfast. I cooked mine in the microwave by cutting in half and placing cut side down in a glass dish covered with plastic; it took 15 minute...