These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Acorn Squash Porridge
From Statesboro Market2Go
<p>A warm, sweet breakfast whose toppings can be customized to fit what’s in season! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: redandhoney.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
1 large
Acorn squash
1/2 to 1 teaspoon
Coconut oil
1/4 cup
Coconut milk
TOPPING SUGGESTIONS INCLUDE:
Chopped pecans
Raspberries
Chia seeds
Banana slices
Maple syrup
Figs
Sliced strawberries
Blackberries
Blueberries
Pear slices
Persimmon cubes
Nectarine slices
Nut butter
Cinnamon
Step by Step Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Rinse the squash, then cut it in half length-wise, scoop out the seeds, and rub coconut oil on both sides.
- Place the squash cut-side down on the baking sheet and roast for 25 to 30 minutes. Peel off the skin while it is still warm and cut the squash into quarters.
- Put the squash into a bowl and mash it up with a fork. Add the coconut milk and either stir to mix it in or allow it to seep into the squash.
- Spoon into portions and top as desired.