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Squash Pudding


1 hour

4 servings


Think outside the traditional breakfast foods box and pair kabocha squash (round green squash with a bright orange flesh) with nitrate-free chicken breakfast sausage and a fruit/spinach smoothie. It's an alternative yet warming and filling way to start your day. Phase One-Repair

Squash Pudding


  • 1 Kabocha or acorn squash

  • 2 tablespoon(s) coconut or extra virgin olive oil

  • 1 teaspoon(s) organic vanilla extract

  • 1/2 teaspoon(s) cinnamon

  • 1/2 teaspoon(s) nutmeg

  • 1/4 teaspoon(s) ground cloves (optional)


1. Preheat oven to 400 degrees. Slice squash in half and remove seeds. Add 1 TBSP of the oil onto the flesh and bake flesh side down, in a glass or ceramic baking dish, for 30-45 minutes, depending on size of squash. Poke it with a fork to check for doneness, it should feel soft. Remove and cool 10 minutes.

2. Scoop out flesh of squash into food processor or blender with 1/4 to 1/2 cup filtered water and puree until smooth.

3. Add remaining ingredients and puree until fully incorporated.

4. Top with additional cinnamon, and shredded coconut if desired. Serve with breakfast sausage or nitrate-free turkey bacon. Enjoy!

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