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.
Provided by zbritalia
Categories Side Dish Vegetables Squash
Time 1h
Yield 3
Number Of Ingredients 5
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.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 49.9 g, Fat 6 g, Fiber 8.9 g, Protein 4.9 g, SaturatedFat 3.8 g, Sodium 21.6 mg, Sugar 9.2 g
RICE PORRIDGE WITH SQUASH AND BROWN BUTTER
This recipe for a rich, winter-y rice porridge comes from Minh Phan, the owner of Porridge + Puffs in Los Angeles. Ms. Phan is a porridge whisperer, creating all kinds of complex, beautiful rice bowls, and her velvet porridge rich with roasted squash is no exception. To make a simple version of it at home, roast a mix of squash then purée it with brown butter and a little half and half. Stir the mixture into loose, cooked rice for a comforting meal you can eat plain, topped with pickled vegetables and herbs, some browned sausage or dressed salad leaves. Ms. Phan lets the cooked rice rest overnight so the grains absorb the seasoning evenly, but if you're in a rush, you can go ahead and eat it right away.
Provided by Tejal Rao
Categories easy, quick, grains and rice, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 58 grams, Fat 53 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 2 grams
BUTTERNUT SQUASH PORRIDGE
This porridge is great to warm up in the morning for a quick and easy delicious breakfast. If you are grain free and missing oatmeal this is a great alternative. You can top it with whatever you fancy. Some suggestions are shredded coconut, bananas, strawberries, blueberries, or sliced tigernuts.
Provided by Yvonne Briggs
Categories Other Breakfast
Time 2h
Number Of Ingredients 8
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.
BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.
Provided by Melissa Clark
Categories weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
- Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
- Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
- Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.
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WHOLE OAT PORRIDGE RECIPE - LOVE AND LEMONS
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4.9/5 (22)カテゴリ Breakfast対象人数 4合計時間 30 分
- For the Whole Oat Porridge (base recipe): Drain and rinse the oat groats and transfer them to a blender. Add 4 cups fresh water salt and pulse until the grains are coarsely ground. Pour into a medium pot and bring to a boil over high heat, whisking frequently. Cover the pot, reduce the heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking, until the grains are soft and the porridge is creamy. Serve hot, with desired toppings.
- For the Butternut Squash & Ginger Variation: Follow the directions for the oat porridge recipe above, adding the squash, ginger, and garlic to the pot along with the oat mixture and cook as directed until the porridge is creamy and the squash is soft. Add the tamari and adjust the seasoning to taste. Garnish with scallions, pepitas, parsley, and serve with sesame oil and tamari, for drizzling.
- For the Miso & Avocado Variation: Follow the directions for the oat porridge recipe above. Once your porridge has thickened, turn the heat off and stir the miso paste into the hot porridge until it's dissolved. If your porridge becomes thinner at this point (like mine did), continue stirring over low heat until it thickens, 15 to 20 minutes. Serve with sliced avocado, tamari, scallions, sesame seeds, and microgreens.
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