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Breakfast recipe · from the recipe book

Butternut Pumpkin Spice Porridge with Ricotta

Velvety oats simmered with tender grated butternut squash, warm pumpkin spices and plump raisins, topped with cool creamy ricotta and crunchy toasted pecans.

Butternut Pumpkin Spice Porridge with Ricotta

Ingredients

  • 2¾ cups cubed400 gButternut squash, peeledcoarsely grated
  • 3⅓ cups800 gWater
  • 3½ cups280 gOld-fashioned rolled oats
  • ⅓ cup60 gRaisins
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • ¼ tsp1.5 gSalt
  • 2 tbsp packed30 gBrown sugar
  • 1¼ tsp5 gVanilla extract
  • 1 cup240 gPart-skim ricotta
  • ⅓ cup chopped40 gPecansroughly chopped

Steps

  1. Prepare first: peel and coarsely grate the butternut squash and roughly chop the pecans.
  2. Toast the pecans in a dry medium pot over medium heat for 3 to 4 minutes, stirring, until fragrant; tip them onto a plate and set aside.
  3. In the same pot, bring the water and the grated butternut to a boil, then simmer for 6 to 8 minutes until the squash is soft.
  4. Stir in the oats, raisins, cinnamon, ground ginger, nutmeg, cloves, salt and brown sugar.
  5. Simmer, stirring often, for 5 to 7 minutes until the oats are thick and creamy; add a splash of hot water if it gets too stiff.
  6. Take the pot off the heat and stir in the vanilla.
  7. Divide the porridge among four bowls, top each with a quarter of the ricotta and a quarter of the toasted pecans, and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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