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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.
Table of Contents
- Creamy Paleo Breakfast Grits With Butternut Squash Puree (Whole30, GF)
- What You Need For This Butternut Squash Puree Grits For Breakfast
- How To Make Butternut Squash Puree Grits
- How To Eat Grits For Breakfast (Make Ahead & Reheat Tips!)
- What Goes With Grits For Breakfast (Pairing Suggestions & Variety!)
- More Savory Pumpkin and Squash Recipes
- Creamy Paleo Breakfast Grits with Butternut Squash Puree
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)
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Surprisingly scrumptious! The almond meal makes for a great grit replacement, only slightly mushier. Don’t skimp on the bacon. It’s the only texture. I did use cottage cheese instead of creamer. And I added feta and tomatoes with my bacon as “toppings”. And, lots of hot sauce at the end. I’d also recommend broiling a tad for brown being careful not to set your yolks. And, spare the ghee.
Thank you for sharing! Super helpful. Thank you!