Creamy Paleo Breakfast Grits with Butternut Squash Puree
by Paleo Breakfast Grits with butternut squash puree recipe that tastes like corn pudding but without the corn! All the morning favorites – eggs, bacon, and dairy-free milk cream, plus creamy custardy insides, and a golden toasty surface.
An excellent way to use up leftover butternut squash puree. Perfect for breakfast/brunch or save the extra overnight for an easy paleo breakfast comfort food in no time!
Originally published March 2016, updated November 2020 with new photos and updated recipe writing.
Creamy Paleo Breakfast Grits With Butternut Squash Puree (Whole30, GF)
Whenever fall weather comes, I always like to stock up on canned pumpkin and butternut squash puree. They last for a long time and are economical, and I can use them in savory or sweet dishes easily.
This paleo grits recipe is creamy and smoother than the traditional grits. It reminds me of a custard-like corn pudding texture (but without the corn) and is thickened with butternut squash puree. It’s easy to make and fills you up in a hurry!
What You Need For This Butternut Squash Puree Grits For Breakfast
- Butternut squash puree (I use canned)
- Almond flour
- Dairy-free milk
- Dairy-free creamer
- Bacon (I use turkey bacon)
- Eggs
- Salt, pepper, onion powder, garlic powder
- Fresh herbs for garnish (thyme or chive)
How To Make Butternut Squash Puree Grits
- Similar to my Whole30 breakfast grits and Shrimp and grits, bring the liquid (milk and cream) to a gentle simmer, then stream-in the almond flour and the butternut squash puree to create a grain-free grit base.
- Grease a cast iron skillet with ghee butter and pour the grits in and spread out evenly.
- Sprinkle with bacon on top and make small nests (indents) for the eggs.
- Bake at 350F (177C) for 15-20 minutes until the egg whites are set and the yolks are still running.
How To Eat Grits For Breakfast (Make Ahead & Reheat Tips!)
My creamy paleo grits for breakfast store well in the fridge! Divide them into individual serving portions and store in airtight containers. I recommend finishing them in 3 days.
The almond flour and the butternut squash puree tend to soak up the milk cream liquid further in the fridge. If the texture becomes too thick, thin with a bit more milk when you reheat. 🙂
What Goes With Grits For Breakfast (Pairing Suggestions & Variety!)
Prefer a different topping? No Eggs? Let me show you how to swap!
Follow the recipe instructions to make the almond flour and butternut squash puree grits and add the seasoning. This will be the base and from here you can basically pair it with any toppings you like. Here are some of my favorites –
Pair the savory and little sweet butternut squash grits with savory Thai Chicken Satay (air-fried), Keto Teriyaki Salmon, bold-flavored Cumin beef, Curried Lamb Meatballs, Ginger chicken, Air fryer corn ribs, or little spicy Kung pao shrimp. All these savory main dishes pair beautifully with the rich and creamy grits. You can also check out my friend’s Butternut squash pasta or my main course archive for more selections!
More Savory Pumpkin and Squash Recipes
- Easy pumpkin soup
- Paleo pumpkin muffin
- Chicken Pumpkin curry
- Simmered kabocha squash recipe
- Roasted butternut squash soup
- Roasted delicata squash
- Turmeric ginger kabocha squash soup
- Spaghetti Squash Pad Thai
- Chicken with olives and squash stir-fry
- Homemade chicken korma
Creamy Paleo Breakfast Grits with Butternut Squash Puree
Ingredients
- 1 cup dairy-free nut milk, unsweetened
- ½ cup dairy-free creamer, unsweetened
- 1 ⅓ cup almond flour
- 6 tbsp butternut squash puree, canned
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp coarse sea salt
- ⅛ tsp ground black pepper
- 2-3 bacon strips
- 1 tbsp ghee
- 3-4 large eggs
- Fresh thyme, oregano, or chive, sprinkle garnish
- Extra virgin olive oil, drizzle
Instructions
- Preheat the oven to 350F (177C).
- In a medium sauce pot, add the nut milk and creamer. Cover the pot with a lid but leave a gap to prevent the milk from spilling over. Bring to a gentle simmer over low heat, about 3 minutes.
- Slowly stream-in the almond flour and whisk until no lumps.
- Stir-in the butternut squash puree, onion, garlic powder, salt and pepper. Stir-well.
- Off heat cover with a lid. Let it sit at the stovetop for about 5 minutes.
- In the meantime, lightly crisp up the bacon (we’ll crisp them further in the oven).
- Grease a cast iron with melted ghee. Pour the grits in and spread out evenly. Use a spoon to make three to four egg-sized indentations in the grits mixture (these will be the nests for the eggs). Torn the bacon and sprinkle on top of the grits.
- Bake for 15- 20 minutes or until the white are set but the yolks are still runny. Oven temperature varies. Check after 15 minutes. You might need to rotate the skillet to bake evenly. My personal bake time was about 18 minutes.
- To serve, sprinkle with thyme, chive, or oregano. Drizzle with a touch of olive oi. Serve warm.
Notes
My creamy paleo grits for breakfast store well in the fridge! Divide them into individual serving portions and store in airtight containers. I recommend finishing them in 3 days. To reheat:
The almond flour and the butternut squash puree tend to soak up the milk cream liquid further in the fridge. If the texture becomes too thick, thin with a bit more milk when you reheat. 🙂
Nutrition
I love grits AND butternut squash so this is heaven for me. Thank you!
I love how creamy & satisfying this was. That bacon & squash in there just adds extra yum in every bite!
Such a creative use of healthy ingredients! I love the idea of this and all the protein and big flavors!
I love grits, and this is going to be the perfect breakfast! There’s something about baking eggs & bacon that makes everything so delicious!
This looks so delicious! Love that all of the breakfast favorites are in one savory and comforting dish!
So genius! Grain free grits is my dream come true. Such a filling and delicious breakfast!
This looks delicious! Do you have a non-pork recommendation for substituting for the bacon? Would a andouille chicken sausage work?
Yes! I would dice the sausage and cook them first and use the fat to make the almond meal grits! 🙂
Can I substitute almond milk? I don’t like the taste of coconut milk. It tends to overpower everything else.
Hi Constance ! Thanks for reaching out. Yes you can ! Let me know how it goes ! :))
My son has a nut allergy? Can I use coconut flour?
Hi there, coconut flour tastes different and the consistency will not be the same as well. I recommend trying gluten-free oat flour or cashew flour, if you can. 🙂
I love these paleo grits! It’s creamy and I can make ahead and reheat for breakfast during the week. Delicious !
Thanks so much, Kim and I’m so happy to hear you love my Paleo grits ! They are certainly my type of comfort food !