It's been pumpkin and squash season here for quite a while. I got a pumpkin last week and made up some "cereal" that I take to work and heat up for breakfast instead of my usual oatmeal. As usual when I make up a recipe, I didn't measure anything, but really, I don't think you can really mess this up too much.
- 1 small pumpkin (I used a small, non-sweet, decorative type but you could use a sugar pumpkin). If using a sugar pumpkin, the amount of maple butter might need to be reduced.
- Couple of pats of butter or margerine (don't substitute olive oil for this)
- Maple butter - I used about 2 TBL for the whole pumpkin. You could probably use a bit of maple syrup (the real stuff please) or if on a strict diet some maple flavoring and Splenda (or sugar substitute of choice)
- Dollop of Vanilla
- Dollop of imitation Rum
- Almond slivers
Cut the pumpkin in half and scrape out the seeds. I leave stringies in there, but that is a personal choice.
Place in a baking dish and add about 1" of water.
Bake at 350 degrees for 45 minutes or so
Remove from the oven and let cool for a bit then scrape the meat out of the hull
Combine all ingredients and stir until the butter and maple butter is melted and everything is well combined.
Eat a bowl of it while it is still warm! This makes 5-6 hearty bowls full.
Make sure to eat leftovers warm - the heat brings out the taste of the vanilla. Some people would be tempted to use pecans instead of almonds. I strongly suggest staying with the almonds - they keep it lighter tasting so it is more appropriate for breakfast or a snack in the afternoon.
For nutrition / calorie reference click on the following links: Pumpkin (raw), Maple butter,
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