Saturday, 12 November 2011

Breakfast this Morning - Pumpkin Oatmeal

Ever wonder what to do with all the leftover pumpkin after Halloween.  In the immortal words of Weird Al  'Just Eat It'.  Making pumpkin puree is relatively easy and it can be frozen for later use.  I haven't 'done' my puree for the year yet.  Big Daddy composted our jack-o-lanterns before I got a chance to get to them but I do have two small 'pie' pumpkins on my mantle as decoration at the moment....soon they will be so much better than pie.

How to Make Puree
Pre heat oven 400 degrees F.
Remove the stem and split the pumpkin in half from top to bottom. Scoop out the seeds and fiber (try using a ice cream scoop. Save seeds for roasting.
Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
Remove the pan to a cooling rack and cool the pumpkin for 1 hour. Scoop the roasted flesh of the pumpkin and process in a food processor until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

I haven't done this yet so I am going to show the lazy way
I was craving pumpkin oatmeal and couldn't wait until I pulled my finger out and roasted up my pumpkins.....besides the cans went on sale after Thanksgiving :-)

So I have written in the past about 'how to' make oatmeal so I don't want to do that again. This time is just a little different. Along with the cinnamon I added a tiny bit of nutmeg.  Then when it is cooked stir in a tablespoon or two of the pumpkin puree

We ate our with a little bit of honey and some almond milk.  Nice little blast of vitamin A in the morning and easy enough to do before school.  The kids call it Pumpkin PIE oatmeal.

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