Butternut Squash Porridge


INGREDIENTS:

1 c. butternut squash, roasted

1/2 c. mixed nuts (I used almonds, pecans, and walnuts)

3/4 c. almond milk

1 T. pumpkin pie spice

1 T. maple syrup

coconut and cinnamon

INSTRUCTIONS:

1. Cover nuts with water and soak overnight.

2. In the morning, drain and rinse the nuts.

3. Place all ingredients in a food processor until well blended.

4. Pour into a bowl and top with shaved coconut and cinnamon.

ENJOY!


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