*See notes if not using a blender*

1. In a high speed blender, add the cooked squash, coconut oil/butter, shredded coconut ginger, cinnamon, and coconut milk. Blend until a thick porridge-like texture is formed. Scraping the sides as needed. 
2. Transfer the squash puree to a medium-sized saucepan and add a pinch of sea salt and turmeric, if desired. Stir to combine.
3. Heat over medium heat for 5 minutes, stirring occasionally, or until the porridge starts to bubble. Mix in additional coconut milk, as needed, for thinner porridge.
4. Reduce the heat to low and stir in the maple syrup or honey and optional nutritional boosters. To help improve digestion and absorb more nutrients stir in 1 teaspoon ghee (for AIP introduction phase only).
5. Remove from the heat and divide into bowl(s). Top with toppings, and serve immediately while warm. 

INSTANT POT INSTRUCTIONS– additional coconut oil plus 1/3 cup water is needed

1. Peel and chop the squash into large pieces. Place in the Instant Pot with 1/2 – 1 Tablespoon coconut oil. Sprinkle with cinnamon and ground ginger and SAUTE for 5 minutes, turning the squash a few times.
2. Add 1/3 cup water to the cooking pot. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 5 to 6 minutes.
3. Allow a natural pressure release or use a quick release if short on time. Unlock the lid, and carefully drain the hot water. Add in the coconut oil/butter, shredded coconut, salt, and turmeric (if using), and ½ cup coconut milk (up to 1 cup as needed) and puree with a hand blender. Place the instant pot on WARM mode then stir in maple syrup and optional nutritional boosters.
4.  Keep the instant pot on WARM for 5 minutes, stirring occasionally then serve immediately or place the lid back on WARM mode until ready to serve with optional toppings.

SLOW COOKER OPTION –

1.  Cook and chop the butternut, kabocha, or acorn squash.
2. Combine Ingredients: Add the cooked squash, coconut oil or butter, shredded coconut, ginger, cinnamon, salt, and 1/2 cup of coconut milk to the slow cooker.
3. Cover and cook on low for 2-3 hours or until squash is cooked and tender.
4. Use a hand blender in the slow cooker to blend the mixture until smooth, or transfer it to a blender and then return it to the slow cooker. Adjust Consistency: Stir in additional coconut milk for a thinner porridge if desired. Add turmeric and additional nutritional boosters, if using, and sweeten with maple syrup or honey.
5. Divide into bowls, add toppings, and serve warm.