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Apple delicata squash porridge with warm spices in a cream bowl
Ebonie Garnica

Apple Delicata Squash Porridge

A smooth Full GAPS pressure-cooker porridge made with whole delicata squash, apples, water or meat stock, gelatin, raw honey, and warm spices.
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Prep Time 10 minutes
Cook Time 8 minutes
Natural Release 15 minutes
Total Time 33 minutes
Servings: 3 generous servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small apples unpeeled, flesh cut from the cores
  • 1 delicata squash washed and left whole and uncut
  • 1/2 cup filtered water or chicken meat stock, or beef meat stock
  • 2 tablespoons plain bovine gelatin
  • 2 tablespoons raw honey
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 pinch sea salt

Equipment

  • 6-quart electric pressure cooker with stainless-steel insert
  • Measuring cups and spoons
  • stable cutting board
  • chef’s knife
  • large spoon for removing squash seeds
  • heatproof plate or shallow bowl
  • high-speed blender glass pitcher preferred
  • silicone or wooden spatula
  • Small stainless steel saucepan for reheating leftovers

Method
 

  1. Put the whole washed delicata squash in the stainless insert. Add the apple pieces around it, pour in the water or meat stock, and sprinkle in the cinnamon, cloves, and ginger.
    Whole delicata squash and spiced apple pieces in a six-quart pressure cooker
  2. Lock the lid, set the valve to sealing, and cook on High Pressure for 8 minutes.
  3. When the cooking cycle ends, leave the cooker sealed until the float indicator drops on its own, about 10 to 15 minutes. Keep the valve uncovered and open the lid only after the cooker is fully depressurized.
  4. Move the squash to a heatproof plate or cutting board. When cool enough to handle, cut it in half lengthwise and scoop out the seeds. The knife should pass through easily and the flesh should look moist and fully tender.
  5. Put the seeded squash halves, including the cooked skin, in the blender. Add the cooked apples, all liquid and spices from the insert, gelatin, raw honey, and sea salt. Blend for about 30 seconds, stopping to scrape the sides if needed.
    Cooked seeded delicata squash and soft apples ready to blend with gelatin and honey
  6. The porridge is ready when completely smooth, glossy, and thick enough to coat a spoon. Serve warm, or divide among jars and refrigerate until softly set.

Notes

Use 2 tablespoons gelatin for warm or chilled service. Use up to 1/4 cup only when the batch will be served warm; at 2x, use up to 1/2 cup. The 1x card uses four small apples; two large apples are equivalent. At 2x, use eight small apples or four large apples. Use separately prepared chicken or beef meat stock, not long-cooked bare-bone broth.

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