This is vegan and gluten free!
- 1 medium butternut squash
- 1 can full fat coconut milk (no preservatives, please)
- Powdered ginger, cinnamon, etc to taste
- Sprouted Hemp seeds, Pecans, and/or Almonds (optional)
Roast squash whole or cut in half at 350 degrees for about 1 hour or until sharp knife pierces the squash easily.
Let squash cool long enough to be able to hold it. Scoop out inside into bowl (removing seeds).
Add coconut milk and other fixins’
It might seem like there is too much liquid, but the squash will soak this up the longer it sits.
Fiber and nutrient extra credit… if your squash is organic, cut up the skin and add to your porridge!