Cream of….squash! (GF, grain free)


Photo credit and recipe adapted from

Yup…that’s right it’s like cream of wheat but made with acorn squash!  I found this exciting discovery on Pintrest for a breakfast idea sans grains!  I wondered how it was going to be but the texture was pleasantly similar to cooked cereal – only a little lighter.  Being a dietitian I know squash is healthy and nutrition but how does it compare to a bowl of cream of wheat?  Cup for cup they are similar in calories and carbohydrates (important for a breakfast energy boost) but the squash is higher in fibre (5 grams vs. 1.2 grams), higher in potassium, calcium and vitamin A!  Go veggies! 

Note: Prep the day before – baking the squash takes time.  Plus it will last you a couple days!  Woot!

Ingredients: (Makes 6 servings)

1 acorn squash

1/3 can of full fat coconut milk (or other milk)

1/3 cup unsweetened coconut/flaxseed/chia seeds…etc

2 tsp honey (optional)

Cinnamon, ground ginger as per taste preference

Option toppings like fruit, berries, nut butters, chopped nuts, etc


1. Preheat oven to 350F.

2. Wash and cut acorn squash in half.  Place flesh side down in a baking dish with 1/2 an inch of water.  Bake for 45 – 60 minutes (depending on size of squash) until tender.

3. Let squash cool enough to handle.  Scoop out seeds and discard.  Scoop out cooked squash into bowl. Puree squash until smooth with an immersion blender, food processor or even a potato masher.

4. Add coconut milk or milk of your choice and other ingredients as per your preference.  In the morning, heat with a little more milk in the microwave and add toppings!  Enjoy!


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