I call this a porridge because it can be eaten as a breakfast dish, though it can also be a dessert. Pottage might be a better term. Winter squash is specified, yet I think most root purées, or a combination, would be good here–I wouldn’t use mashed potatoes, however. If you have a prebaked pie crust, you might consider pouring the purée into it and chilling for a few hours, and serve as a breakfast or dessert pie.
1 -2 T butter or coconut oil, plus extra for serving
2 c winter squash purée
1/2 c cream cheese or yogurt cheese, greek yogurt, sour cream, cottage cheese, ricotta cheese
1/2 – 1 t cinnamon
1/4 t nutmeg
pinch of ground cloves
1/4 c maple syrup or honey, agave, brown rice syrup
1 c unsweetened shredded coconut
1/2 c ground flax seeds, or chopped nuts
1/4 c raisins or other dried fruit, optional (cut back on sweetener if using dried fruit)
1. Heat winter squash purée and cream cheese in a saucepan over low heat, stirring until the cheese is melted and is combined with the purée. Cottage or ricotta cheese won’t really melt, just make sure they’re heated through and incorporated into the purée.
2. Add the spices and stir to combine. Cook for a bit until they release their fragrance. Add remaining ingredients and cook until heated through, 4 to 5 minutes longer. Serve, topped with some butter or coconut oil, if you like.