Creamy Coconut Squash

Creamy Coconut Squash

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

A smooth and creamy purée of butternut squash is a nice change of pace from bacon and eggs. The natural sweetness of the squash is complemented by the sweetness of the coconut milk and the warm flavor of cinnamon, making this a breakfast that is comforting to kids and adults alike.


1/2 Butternut squash
1 1/2 cups Coconut milk
1/2 teaspoon Cinnamon
1/2 cup Pecans; Or other nuts

Original recipe makes 3 Servings



Scoop the seeds and pulp out of the squash and peel the outside with a vegetable peeler. Cut the squash into small chunks and microwave until soft, about six minutes.

Place the squash in the food processor and blend until smooth. While blade is still running, add coconut milk and cinnamon.

Serve warm in a bowl, garnished with nuts and a generous pat of butter or an extra drizzle of coconut milk.

Verified by twojocks
Alert editor   
Calories Per Serving: 467 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Creamy Coconut Squash

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Tastes great with milk and honey as a substitute for the coconut milk if you are out.
JLDvorak07 6m ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free