Rating: 5 stars 4.8
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

10 mins
50 mins
1 hr
3 servings


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.

  • Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.

  • 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

242 calories; protein 4.9g; carbohydrates 49.9g; fat 6g; sodium 21.6mg. Full Nutrition