Autumn-spiced squash porridge (vegan & grain-free)

Autumn-spiced squash porridge (vegan & grain-free)

It’s Octooooobeerrrrrrrr. The 1st month of school is over, pumpkin patches spring up everywhere, football season is in full swing & I get to experiment with all foods fall. I also have been working, taking classes to move towards a career in Nutrition and have been helping out extra at the Farmers Market with some behind the scenes projects. Not to mention exercising and gearing up for two more triathlons before the end of the month. And that means lots of little projects and time management. Seriously, how do people keep so organized?

Tons of lists and writing on my forehead to keep reminding myself of commitments and deadlines. Okay, maybe not on my forehead, but def lots of lists, and notes, and reminders everywhere. autumn porridge

With lots of stop-and-go, I have been extra on top of planning and prepping my food.  So when I saw that I had 3 types of squash staring at me from across the kitchen the other night I thought why the hell did I buy so much dang squash? And then I thought, “Ummm because you love it and it is delicious and packed with fiber and awesome vitamins & minerals! Duh!” So instead of making overnight oats to keep in the fridge for a quick grab-n-go, I was inspired by a paleo no’oatmeal someone had told me about. And I thought, let’s jazz it up with some fall spice and make some damn good autumn spiced squash porridge. And ya know what? It was dammmnnnn good.


This is one that I love to have on hand to heat up for a quick breakfast at home or at work. And of course, I love topping it with crunchy seeds & nuts for added texture. #Ilovemycrunchies!

Autumn spiced squash porridge

  • Servings: 2
  • Time: 55 mins
  • Print

1 acorn squash or 1 small butternut squash
1/2 c. lite coconut milk or other non-dairy milk
2 tbsp. almond butter (or peanut butter for non-paleo)
2 tbsp. unsweetened apple butter
2 tbsp. ground flax seed
2 tbsp. hemp seed (optional)
1 tbsp. cinnamon
1 tsp. all spice (or mix of ginger, cloves & nutmeg)
1 tsp. vanilla extract
Toppings: pumpkin seeds, 1/2 banana, cacao nibs, 1 tsp. nut butter, hemp seeds, walnuts, 1 tbsp. non-dairy milk (pour over)

Preheat oven to 400˚F. Cut acorn squash in half and scoop out the seeds. Place face down on baking sheet and roast for 35-40 minutes, until tender. Remove from oven and allow to cool enough to handle. Scoop out flesh and place in large pot or high-speed blender. Add the remaining ingredients minus the toppings and blend until smooth or if you are using a pot, use an immersion blender to puree ingredients until smooth. Pour into a bowl and re-heat if needed.  Top with your favorite toppings + add a splash of milk.

Note: You can make this a quick breakfast if you make the base the night before and store it in the fridge. Then in the morning pour some into a bowl and heat it up and add your toppings.  


  1. Mmmmm this looks amazing!!! I love squash too! Fall is my favorite cooking season, for sure! All the amazing flavored and creation possibilities!!

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