Cinnamon Spiced Squash Porridge
I love the variety of squash that autumn brings, especially the heritage varieties. This porridge emerged out of a desire to create a breakfast out of the abundance of roasted squash I had on hand. I...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at therocksanddirtbakery.com.
Cooking tools:
- Potato masher
- Baking pan
- Parchment paper
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Saucepan
- Measuring cup
Ingredients
- 1 ⅓ cups densely packed roasted squash
- 3 tbsp unsweetened shredded coconut
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 pinch each ground cloves and nutmeg
- 1 pinch sea salt
- 1 ½ cups non dairy milk of your choice ( I used homemade cashew milk)
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