Saying Good-Bye to Winter with Butternut Squash Porridge

Saying Good-Bye to Winter with Butternut Squash Porridge

I never mind winter – I actually rather enjoy its presence.  Often it brings rest, and a demand to slow down.

I also enjoy its gentle reminder that the Lord can bring about beauty even in what appears to be a barren time.  Evergreen trees, snowflakes, and even those carefully crafted crooked and bare trees all demand to be acknowledged as displaying God’s glory and beauty in this cold season.

In the midst of that – there is also a reminder of God’s faithfulness.  Just as there are seasons of life when everything feels barren – there is always the hope of a coming renewal present – just as we can trust that Spring will come, remove the present winter and bring new life.

Winter is passing away, just as the the old selves of those in Christ.  Spring’s life-bringing renewal is coming, just as the full renewal and redemption of God’s people.

Of course, I also love the food of winter.  Butternut squash and I have become serious buds this past season.  Especially at breakfast time.

I have eczema on my hands, so I am often trying to follow the AIP diet.  This means no nuts or egg whites.  I am thankful for this though – because it led me to realize the great tastiness of plain ol’ butternut squash – in porridge form.

This reminds me of Instant Apple Cinnamon Oatmeal – how?  I have no idea.

Butternut Squash Porridge by Coconut Contentment. paleo, AIP-friendly, gluten-free, dairy-free

Butternut Squash Porridge

Serves: 1          Prep: 2 minutes          Cook: 3-5 minutes


  • 1 tbsp coconut oil
  • 1-2 cups of cooked butternut squash (about half of a medium-sized squash)**
  • 1-2 tbsp grass-fed gelatin
  • 2-4 tbsp coconut milk
  • 1/8 tsp of sea salt


1. In a small saucepan over medium-low heat, melt your coconut oil.  Once it has melted add your butternut squash and smash it down a bit.

2.  While it heats, in a small bowl combine your gelatin and milk.  I follow a 1:2 ratio of gelatin to liquid.  So for 1 tbsp gelatin, add 2 tbsp milk.

3.  Let it sit for 30 seconds or so, give it a good stir and add it to your saucepan.

4. Stir well until all the gelatin clumps are gone, and your porridge is somewhat smooth.

5. Add the sea salt to bring out the flavor and sweetness.  Serve.


A half teaspoon of cinnamon would also compliment this dish well.  A sprinkle of shredded coconut, chopped nuts, or dried fruit would all be great additions. If you need a tad bit more sweetness – drizzle a bit of honey or maple syrup on top.  Myself? I just love it plain.

**My secret to cooking a butternut squash with very little effort (even in the morning before work sometimes!):

Slice off the ends, stand it flat on it’s bottom, carefully slice it down the middle – place it face down (skin side up) on a parchment sheet-lined or greased baking sheet.  Put it in the oven for 35-45 minutes at 375 degrees.  Once soft and beginning to brown, remove, flip it over and scoop out the seeds.  If possible preserve any of the sweet sugary juices that have been released while the squash cooked – so delicious!  Scoop out the insides and store in an airtight container in the fridge for future uses.

Enjoy 🙂


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