The sun rises at 7:30 a.m. and sets at 3:30 p.m. Hello, it's November in Sweden. As such, my body craves only warm bowls of oat mush. To add some variety to my breakfast routine, I've started experimenting. 'Tis the season of root vegetables and gourds, so gorge yourself on this orange-hued porridge? Maybe?

Butternut Squash Porridge
Yield: one large serving, or two smaller portions.

1/2 cup gluten-free rolled oats
1/4 cup butternut squash puree
1/2 cup coconut milk
1/3 cup water
Pinch of salt
1 tsp vanilla
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp turmeric
2 tbsp raisins
1 tbsp chopped pecans
1 tsp maple syrup
2 tsp coconut flakes
1 tbsp jam (I used plum)

Stir the oats, squash, coconut milk, water, and salt together in a 2-quart saucepan over medium heat. Add the vanilla, spices, and raisins, and bring to a simmer for 5-6 minutes or until it reaches your desired consistency, stirring often. Remove the porridge from heat and top with pecans, coconut flakes, a drizzle of maple syrup, and dollop of jam.

To make butternut squash puree: preheat your oven to 400 degrees. Cut off the ends of the squash, then cut it in half, length-wise. Rub the cut side with olive oil, then place face-down on a baking sheet. Bake for 45 min. to 1 hour, or until tender. Allow squash to cool, then scoop out the flesh and mash with a fork.