Lana's pumpkin breakfast photo.jpg
I always wonder why we eat eggs for breakfast when so much of the rest of the world eats eggs for lunch and dinner? Similarly, why do we eat squash for lunch and dinner but not breakfast? Well, my friend Lana created a delicious breakfast pumpkin recipe that is perfect for Fall. Let’s think outside the box! Pumpkin is delicious and nutritious and a great way to start the day. You can even throw a fried egg on top!
Alma’s Breakfast Pumpkin with Granola and fruit
Ingredients:
One pumpkin, size of your choice
Optional:Whipped cream, maple syrup, raisins, dried currants or any other dried or fresh fruit
Method:
Split open the pumpkin, save the seeds for later roasting and place flesh side up on a cookie sheet covered in tin foil or parchment paper
Bake at 400 degrees for 40 minutes to an hour depending on the size of the pumpkin and remove from oven when the pumpkin is tender (test with a fork)
Remove the pumpkin flesh and mash desired amount for breakfast and let the rest cool enough so you can store it in a tupperware in the fridge
Add whipped cream, maple syrup, raisins, dried currants or any other dried or fresh fruit and or seeds/nuts
Alma Schneider
Take Back the Kitchen, LLC
www.takebackthekitchen.com