Cooking With The Santa Monica Farmers Market

January 16, 2018 9:15 AM
by Laura Avery

Spiced Squash Porridge

This recipe is courtesy of Emma D’Alessandro, a farmers market enthusiast and avid volunteer, educator, and food blogger; find more from and about her at cravingnature.com.

Ingredients

• 1 acorn squash or 1 small butternut squash
• 1/2 c. light coconut milk or other non-dairy milk
• 2 tbsp. almond butter (or peanut butter for non-paleo)
• 2 tbsp. unsweetened apple butter
• 2 tbsp. ground flax seed
• 2 tbsp. hemp seed (optional)
• 1 tbsp. cinnamon
• 1 tsp. allspice (or mix of ginger, cloves and nutmeg)
• 1 tsp. vanilla extract

Toppings

• Pumpkin seeds
• 1/2 banana
• Cacao nibs
• 1 tsp. nut butter
• Hemp seeds
• Walnuts
• 1 tbsp. non-dairy milk (pour over)

Instructions

Preheat oven to 400˚F. Cut acorn squash in half and scoop out the seeds. Place face down on baking sheet and roast for 35-40 minutes, until tender. Remove from oven and allow to cool enough to handle. Scoop out flesh and place in large pot or high-speed blender. Add the remaining ingredients minus the toppings and blend until smooth, or if you’re using a pot, use an immersion blender to puree ingredients until smooth. Pour into a bowl and re-heat if needed. Add your favorite toppings and a splash of milk.

Note: You can make this a quick breakfast if you make the base the night before and store it in the fridge. Then in the morning, pour some into a bowl, heat and add your toppings.

See You at the Farmers Markets!

Wednesdays Arizona Ave @ 2nd St 8:30 a.m.–1:30 p.m.

Saturdays Arizona Ave @ 3rd St 8 a.m.–1 p.m.

Saturdays Virginia Avenue Park 8 a.m.–1 p.m.

Sundays 2640 Main St 8:30 a.m.–1:30 p.m.

Homepage: farmersmarket.smgov.net

Twitter: @smfms

Facebook: @SantaMonicaFarmersMarkets

Instagram: @smfms

Authored By

Laura Avery
Farmers' Market Supervisor