Nutty butternut porridge

I love butternut. And I found it makes a great breakfast dish. If you are working out, this dish is a great pre- or post meal. And for those on Whole30, it's compliant (minus the vanilla), because you know you are tired of eggs for breakfast. This recipe makes about 3-4 servings. 

(My recipe is a variation on the Hemsley's sisters dish in their cookbook Good and Simple.) 

1 lb butternut squash
1-2 tablespoons of coconut oil
1-2 tablespoons of almond butter (or you can also use cashew butter.)
1 1/2 teaspoons ground cinnamon
Pinch of sea salt
* 1-2 teaspoons of Vanilla extract (If you are making a Whole30 breakfast, leave this out, squeeze a bit of lemon juice. I don't like it too lemony, so I squeeze what's left of the lemon I use in my morning lemon water.) 

Toppings:
Coconut flakes
Fruits (I love berries)
Cardamom for a bit of a kick
Nuts (Don't go crazy here, there is already nut butter in the porridge.)

1. Cut the squash (or better yet, buy it pre-cut) and roast in the oven for about 30 minutes at 375 to 400 degrees.

2. Place the cooked butter squash in a saucepan and add the coconut oil (and a splash of water). Use a potato masher to mash it up. Or you can use a wooden spoon.  Be careful that you don't burn the squash, keep the temperature low.  (Yes, it will look like babyfood.) 

3. Add the almond butter (to taste), cinnamon, salt and either the Vanilla or lemon. Continue mashing. (I don't recommend putting in a blender, because it will turn into a puree.)

Done!  Serve with your favorite topping!