Breakfast Butternut Squash

Back in my day, a common trope was the idea that carrots somehow gave you super vision. You’d see a cartoon bunny eat a carrot and then be able to see something miles away. I know I paid particularly strong attention to this and spent much of my childhood overdosing on carrots.

Turns out that this particular association was a myth. Apparently, the British government spread this rumor (that carrots improve eyesight) as the cover story as to why their pilots were so adept at downing enemy aircraft, when the reality was that advanced radar technology had a more causative relationship.

Still, carrots are high in Vitamin A and Beta-Carotene. Meanwhile, equally orangey, caroteney good veggies are pumpkin and butternut squash. Why not combine these three veggies and free yourself from any vitamin deficiencies for a while?

Introducing the orangey-orange veggie puree we like to call Breakfast Butternut Squash. It has that slight sweetness everyone enjoys at breakfast, but is packed full of the vital nutrients. Since our kids are much more active than us, this carb-dense side dish is perfect to get their day started. Wesley, whom we affectionately call “carb addict” cannot get enough!

Breakfast Butternut Squash


5 medium carrots, peeled and cut into 2″ lengths
1 medium butternut squash, peeled and chopped into cubes (we’re lazy and buy it pre-cut at Trader Joe’s)
1 C pumpkin puree
1/2 C coconut milk
3 Tbsp lard or butter
2 garlic cloves, minced finely (optional)
1 Tbsp cinnamon
2 tsp sea salt
1 tsp nutmeg
1/4 tsp pepper


  1. ♥ Place carrots and squash in a large stock pot, cover with water; after it is on the stove, cover
  2. Boil veggies 8- 10 minutes, or until easily pierced with a fork. We prefer slightly under-cooking the carrots so that they remain slightly hard in the puree.
  3. ♥ Transfer boiled veggies to a food processor and add pumpkin, puree until smooth or, alternatively, do as the kids and I did and use a manual masher!
  4. ♥ Add the rest of the ingredients and pulse until fully combined

Steps marked with a are great for little hand’s help!
Paleo-pro-tip: Save this nutrient dense water for a bone stock base!

This remains a very easy kid-friendly favorite dish that we intend to serve over and over!

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  • Katie D

    Can’t wait to try this with my 3 kids!

  • Deb

    Oooh, that would be super-tasty with some toasted nuts or sunflower seeds sprinkled on top too! Thanks!

  • I LOVE butternut squash in the morning! Still have not gotten my picky eaters turned onto it yet though :p

  • Thanks for the inspiration. I wasn’t with it enough to do carrots, but pulled out some frozen squash. It’s like pumpkin pie without all the bad stuff 🙂

  • Patty

    Not sure what I did wrong but this did not turn out very good. The cinnamon was really strong. I tried to add some maple syrup to see if I could salvage it. It’s a little better but not great. Any suggestions?

    • If it was too cinnamony for you, maybe use less cinnamon?

  • I made this this morning but left out the savory ingredients (garlic and pepper), added some pumpkin pie spice and a shot of maple syrup, and dubbed it “Howarts Pumpkin Porridge” to appeal to my Harry Potter-loving kids. It was a huge hit with my older kids (who said it tasted just like pumpkin pie) and the baby. My younger ones were a bit more skeptical (as they always are with new foods), but tried it. This was a nice switch from our usual breakfasts and is definitely a keeper! Thanks!

  • Jude

    Wow! looks yummy, but what I’m even more blown away by is how well your kids eat! My little boy mostly eats a good variety of foods and could become paleo very easily, but my daughter is picky to the point of food phobia – vegetables, fruit and most meat are complete no nos! Sigh.

  • Ladonna m

    This was Amazing! Thanks for the Recipe!