- 1
Ingredients
- 4 cups chopped butternut squash
- 5 1/2 cups chopped sweet potatoes
- 1-2 cups water
- cover and steam
- 1 1/2 teaspoon cinnamon
- 1/4- 1/2 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
- 2-3 tablespoons honey or maple syrup (or any other sweetener you like)
- 1-3 tablespoon potato or tapioca starch (or corn starch, but then this isn't grain free)
- 1 pinch powdered vanilla or 1 teaspoon vanilla extract
- Almonds, raisins, or coconut (optional)
Preparation
Step 1
1. Peel and chop up butternut squash and sweet potatoes.
2. Put in a pot with the water, cover well, and cook until the squash/sweet potato/pumpkin is soft. You will be steaming them, not boiling, so the water shouldn't cover it. When the solids are mostly soft, uncover and let the water boil off partially.
3. Strain out the liquid and reserve. If you are preparing the first half at night for the next morning, put it in the fridge now.
4. Using a food processor or blender or blender stick, turn the chunks into a porridge like consistency.
5. Using some of the reserved liquid, mix 1/4 cup water with the starch, and then add it back into the porridge.
6. Add the rest of the ingredients to taste, and then heat up until thickened. (Or if making it starch free and therefore GAPS legal, cook it down, mixing constantly, until it thickens to the consistency that you like.)
7. Serve hot, optionally topped with coconut flakes, ground almonds, or with raisins mixed in. If desired, serve either with regular milk or vegan milks poured on top.