I made Nigerian Porridge with Butternut Squash | How to make Butternut Squash Porridge

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and still creamy.

palm oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is more affordable.

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, while carrots are often cheaper.

seasoning cubes

🥗Healthier: herbs

💰Cheaper: salt

Herbs add flavor without sodium.

Peel and dice the butternut squash into small cubes.

Heat vegetable oil in a pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in diced red bell pepper and cook for another 2-3 minutes.

Add the butternut squash cubes and stir to combine.

Pour in water to cover the squash; bring to a boil.

Reduce heat and simmer until the squash is tender, about 15-20 minutes.

Mash the squash slightly with a fork for a creamy texture.

Stir in coconut milk and season with seasoning cubes, salt, and black pepper.

Add cooked rice and mix well until heated through.

Fold in spinach and allow to wilt for 2-3 minutes.

Drizzle with palm oil before serving.

Garnish with chopped scallions if desired.

Cooking Techniques

Spice Level:

Allergens