Hello, friends! Just wanted to drop in and wish everyone a happy, healthy, and delicious holiday season!
I didn’t know it was possible to feel nostalgic towards foods that I never liked growing up, but it is and I did, reading through Anya Kassoff’s, The Vibrant Table. Pumpkin rice porridge was common in our home, but I’ve never been able to appreciate the the texture of mushy rice. The sweet and aromatic flavour of pumpkin, however, always lured me in to have a few bites, and it was weird…I liked it…but I didn’t.
Then I saw this version of pumpkin porridge made with amaranth (a porridge texture I love), tart cranberries, spiced with vanilla bean + cardamom, and served with almond milk….
So now that the fall squash madness has come and gone, and the holidays are on their way out, we can go back to eating squash, right? It’s called winter squash for a reason. I made the porridge with butternut squash, but feel free to use pumpkin, as Anya intended, or another variety of winter squash.
Also make sure to check out the summer version of this porridge (with stewed strawberries!!!) on Golubka, Anya’s gorgeous blog.
Adapted from The Vibrant Table by Anya Kassoff
- 3 cups of unsweetened almond milk (preferably home-made) + more for serving
- 1 lb pumpkin or winter squash, peeled, seeded, and cubed into bite sized pieces (I used butternut squash)
- 3 Tbsp. coconut sugar
- 1/2 tsp. freshly ground cardamom
- 1/2 tsp. salt
- 1 vanilla bean
- 1 cup amaranth, soaked for 8 hours or overnight
- 1 Tbsp. coconut oil
- handful of dried cranberries, to taste
- nuts or seeds for topping (optional) – I used pecans
- Combine the first five ingredients in a large saucepan. Open the vanilla bean, scrape the seeds, and add them to the pan, along with the pod.
- Bring to a boil over high heat, then lower heat and simmer for 15 minutes.
- Add drained amaranth, and bring mixture back to a simmer. Cook for 15 minutes.
- In the meantime, preheat the oven to 350°F.
- Transfer the mixture to a baking dish, stir in cranberries and coconut oil, then bake, uncovered for 20 or so minutes, until its bubbling on top.
- Cool slightly before serving with nuts + extra almond milk.