Did you ever think that butternut squash could be breakfast food?
No? Well… think again!
Plump raisins and fragrant cinnamon combine in this simple, light, and delicious Butternut Squash Rice Porridge. Mmmm! It's got all of your favorite fall flavors, wrapped in a warm bowl with a drizzle of raw, heavy cream.
Do you ever find random, leftover bits of squash at the back of your crisp drawer? Fantastic — me too! This recipe is perfect for exactly those pieces because it calls for only a small amount of raw butternut squash. (Why raw? It adds moisture to cook the rice and creates a nice, new texture.)
What if you have only butternut squash or pumpkin puree? No worries! Just use what you have but increase the milk by a few tablespoons.
Instant Pot Butternut Squash Rice Porridge {gluten-free, dairy-free option!}
Prep
Cook
Total
Yield 6 servings
Ingredients
- 2 tablespoons butter, ghee, or coconut oil
- 1 cup organic long grain white rice, soaked and drained (see note)
- 1 cup shredded butternut squash, packed
- 1/2 cup raisins
- 1/2 teaspoon sea salt
- 3 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 3 cups dairy-free milk
- garnishes: heavy cream, coconut cream, soaked & dehydrated nuts, mint, or basil
Instructions
If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat.
Add butter to the insert pot and let melt.
Add the soaked and rinsed rice. Stir to coat all grains in butter.
Add squash, raisins, sea salt, sugar, cinnamon and milk. Stir to combine.
Cover the pot, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 6 minutes. If using a stove-top cooker, bring to high pressure and maintain for 6 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker). Let sit for 10 minutes to naturally release pressure.
Then quick release any remaining pressure.
Carefully open cooker. Stir porridge and adjust salt and sugar, to taste.
Serve immediately with garnishes of choice! Enjoy!
Notes
Rinse rice, then cover in room temperature water. Let soak for 12 hours or overnight. After 12 hours, drain and rinse the rice, shaking the colander back and forth to remove excess liquid. This soaking process reduces phytic acid, allowing the nutrients in the rice to be absorbed by our bodies.
If desired, you may skip this soaking step. Simply increase milk by 1/2 cup and proceed as instructed.
What's The Difference Between Summer & Winter Squash?
While summer squash (think zucchini and yellow crookneck) need not be peeled, winter squashes like pumpkin, spaghetti, and butternut have a hard, inedible skin. This is why they can be kept for so much longer than summer squash.
Therefore, with the fall season upon us, varieties of winter squash now fill the supermarket bins. No wonder there's a plethora of butternut squash recipes floating the Internet! It's hardy, nutritious, and versatile.
Have you ever had butternut squash for breakfast? Will you try this porridge?
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I use sprouted rice so I could skip the soaking step. Any thoughts on how that might affect the liquid requirements?
Can i use other ingredient instead of coconut sugar?