3 Pumpkin Breakfast Ideas: Eating Seasonally

The autumn kitchen is in full swing and that means I am conjuring ways to put pumpkin in everything. Well, technically, I prefer butternut squash over pie pumpkins because they are sweeter and have a lower water content. We grow and purchase butternuts in bulk this time of year, to store and eat from all autumn and winter.

Squash is truly one of my favorite frugal foods. At a quality local farm, you should be able to find pumpkins or squash for less than $2 each. If cured properly, they should last through early spring in cool place, like a drafty basement or a root cellar. When roasted and made into puree, depending on the size, it should yield around 2-4 cups of pumpkin, which can easily be frozen for future use. The puree is particularly great for baking because it can replace eggs and oil in times of scarcity if need be, or to add additional moisture and softness to the dough. Overall, squash adds such a hearty touch to breakfasts, lunches, and dinners, but in this post, we’re focusing specifically on breakfast.

Pumpkin Porridge

This is a good old fashioned bowl of porridge with a pumpkin twist.

What you need:

Rolled oats
Yogurt, apple cider vinegar, or lemon juice
Filtered water
Pumpkin puree
Pumpkin pie spice
Vanilla
Maple syrup

To make:

The night before, get the oats soaking in some water with a form of acidity (yogurt, whey, vinegar, lemon juice, etc). This will break down the anti-nutrients in the grains, making them easier to digest.
The next morning, rinse the oats and add them to a pan with filtered water, a spoonful of pumpkin puree, a few sprinkles of pumpkin pie spice, a splash of vanilla, and maple syrup. Cook on medium heat until creamy. Top with chopped apples, nuts or nut butter, or even chocolate chips.

Pumpkin Croque Monsieur

This savory recipe is a hearty way to start the day.

What you need:

Butter
Einkorn flour
Heavy cream
Pumpkin puree
Cheese, shredded
Pumpkin pie spice
Salt and pepper
Sourdough bread
Ham
Swiss cheese

To make:

Begin by making a roux with butter and einkorn flour. Add in a spoonful of pumpkin puree, a splash of heavy cream, a handful of shredded cheese, a dash of pumpkin pie spice, sea salt, and pepper. Heat and stir until creamy.
Spread the sauce on the inside of 2 buttered pieces of sourdough and layer with slices of ham and swiss cheese. Fry in butter like you would a grilled cheese until brown and crispy. Serve with applesauce and sauerkraut.