Squash porridge

Squash porridge

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / people: 288 kcal
, Fat: 9 g
, Carbohydrate: 41 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Squash puree

400 g squash (e.g. butternut), chopped
1 tangerine, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice
2 tbsp ground cane sugar
½ tsp ginger, grated
¼ tsp cinnamon
1 pinch ground cloves
1 pinch allspice

Candied pumpkin seeds

2 tbsp water
2 tbsp sugar
3 tbsp pumpkin seeds
1 tsp fennel seeds


7 dl oat drink
120 g rolled oats
1 pinch salt
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How it's done

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Squash puree

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the chopped squash, cover and cook over a medium heat for approx. 20 mins. until very soft. Puree the squash until smooth, stir in the tangerine zest and juice, sugar, ginger and spices.

Candied pumpkin seeds

Bring the water and sugar to the boil in a pan, reduce to a syrupy consistency. Add the pumpkin seeds and fennel seeds, reduce over a medium heat, stirring constantly until the sugar becomes dry and sticks to the seeds. Remove the pan from the hob, continue to stir for about another 2 mins., transfer to a sheet of baking paper, leave to cool.


Bring the oat drink, oat flakes and salt to the boil in a pan, simmer over a medium heat for approx. 10 mins., stirring occasionally. Stir in the squash puree. Plate up the porridge, serve with the candied seeds.

Good to know
Tip: Instead of cooking your own squash, use precooked diced squash.

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