Pumpkin Porridge

http://urbanposer.blogspot.com/2012/11/easy-butternut-squash-or-pumpkin.html

Easy Butternut Squash or Pumpkin Porridge
A Nut & Egg-Free Breakfast Option

Ingredients:

1 medium sized butternut squash or pumpkin
1 can full-fat chilled coconut milk, homemade or other choice of milk

Toppings: These are our favorites 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)

Directions:

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 45 minutes or until tender and cooked through.

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.

Serve. We enjoy this best when we don't stir everything together. The coconut milk lends a bright and refreshing taste to the squash when it is NOT stirred and absorbed into it. If the squash is not very sweet, add the honey or sweetener first to taste and stir it in before adding the milk and toppings.