#1,036: Butternut Squash Porridge

I continue on my quest of low-carb, easy, healthy, quick breakfasts.  I don't know if I would call this "quick" because the squash needs to cook, so I decided to try and speed up the process by cooking it in the microwave for 4 minutes and then finished it off in the oven.  It still took a while.  But now I have a lot of squash leftover to reheat in the microwave tomorrow and breakfast will be almost ready to go.

I had to add some raw cashews to this to give it texture, but I really, really enjoyed this.  I only added a TINY amount of 85% cacao to this to give it some sweetness, but I'll probably omit it tomorrow.  I loved this with the coconut milk.  Great recipe! 

1 medium sized butternut squash or pumpkin
1 can full-fat chilled coconut milk 

Toppings: Some suggested below but you can use whatever you like.
Sliced strawberries or other assorted fruit
Shredded coconut, toasted
Enjoy Life chocolate chips
Cinnamon
Honey (often not needed with sweeter squashes)

Preheat the oven to 350 degrees  Cut the squash in half. Place the squash halves cut side down on a greased, rimmed cookie sheet. No water is needed. Bake for about 1 hour or until tender, cooked through and caramely smelling. Baking times may be longer for large squashes.

Allow the squash to sit until it is still warm but cool enough to touch without burning yourself. Scoop out the seeds then scoop out the squash, transferring it to individual serving bowls and mashing it slightly. We like the flavor and texture best when it is not pureed or too mashed up.

Pour the milk over each bowl of squash, allowing it to pool at the sides of the bowl. Add desired toppings and a drizzle of honey.