Breakfast was perhaps the most difficult meal for me to transition into the Low FODMAP journey. My food elimination diet required me to stay away from grains, dairy and sugar and I had just discovered that I had an allergy to chicken eggs. So, what was I supposed to eat? I was trying to come up with an alternative to cereal since my brain hadn’t yet understood that breakfast could really be anything. Squash had become my go to starch, so I started experimenting with the sweet varieties and treating them as I would oatmeal. And so Acorn Squash Porridge was born! I love having this on a lazy weekend morning. If you make a large batch, the squash base will keep for about a week in the refrigerator. It’s filling, nourishing and so delicious!