Butternut Squash Porridge Recipes

BUTTERNUT SQUASH PALEO 'PORRIDGE'

Steps:

• 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.

BUTTERNUT SQUASH PORRIDGE

Steps:

• 1. Preheat oven to 375
• 2. Wash the squash with water to remove any dirt.
• 3. Place whole squash in a glass baking dish & pour 2 cups of water in the dish.
• 4. Place the baking dish in the oven & bake for 1 1/2 hours, turning over after 45 minutes. When done insert knife to test for doneness in the neck of the squash, if the knife can go through then it's done.
• 5. Remove the dish from the oven and put it on a cooling rack to cool for 30 min.
• 6. When the squash is cool enough to handle cut it open lengthwise & scoop out the flesh (discarding the seeds and skin) of the squash into a large pot.
• 7. Add the coconut milk, ginger, mace, cinnamon, salt & honey in the pot turning the burner on to medium low heat & stir.
• 8. When the fat in the coconut milk is melted cover & simmer for 10 min.
• 9. Uncover, stir, reduced heat to low, & let it simmer uncovered for 10 min.
• 10. Serve right away or let cool to room temp, put in a container, & warm up.

RICE PORRIDGE WITH SQUASH AND BROWN BUTTER

Steps:

• In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.
• Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.
• In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.
• After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.