Healthy, flavorful, and filling, butternut squash kasha is a colorful and satisfying way to do breakfast.
Ingredients
- 33 g (3 Tbsp) instant farina
- 170 g (6 oz) Butternut squash peeled and chopped, fresh or frozen
- 1/4 c water (or more for thinner porridge)
- 1 c soymilk or other milk of choice
- 8 g (2 tsp) sugar or to taste
- Pinch of salt
- 1 tsp plant butter (optional)
Instructions
- Peel and chop squash into roughly 1-inch chunks
- Place in pot with water and cover with lid. Cook on medium until tender and easily mashed.
- Take off heat and mash with fork, ricer, whisk, or whatever you have handy.
- Add soymilk and very carefully, as it will be hot, blend with an immersion blender until there are no large particles or strands.
- Return to heat. Gradually add farina while mixing to prevent clumps.
- Bring to simmer and cook until desired thickness. Add additional water or milk if too thick. Add sugar and salt and remove from heat.
- Serve immediately, garnished with an optional pat of butter.
Notes
- Feel free to use any milk you prefer, but the higher the fat content, the richer and creamier the end result will be. I don’t suggest something thin like ricemilk, although it would still work.
- The immersion blender step is optional, particularly so if you mashed the squash very well in the previous step, and if the squash used is of good quality and not stringy.