Ever since I had a pumpkin smoothie last week, I have been wanting to eat all things pumpkin. Over the weekend I made a pumpkin loaf (no pics, sorry) so I had about half a can left over to use this week. What better way to use up my leftovers than to make pumpkin oats? Actually, this was my first time ever making pumpkin oats, and I was not disappointed. I simply stirred in about 1/4 cup of canned pumpkin once my oats were cooked, and added a few dashes of pumpkin pie spice. It was a delicious breakfast that I will be sure to make again and again as we move into the fall season.
Bright orange pumpkin oats with a drizzle of maple syrup and almond butter.
In keeping with my squash-themed breakfast, I decided to make a meal centered around a butternut squash I had sitting on the counter. I did a bit of research on the internet in order to come up with a more interesting way of using the squash, rather than my favorite method of roasting it in the oven.
I found a delicious-looking recipe for African peanut and squash soup that I knew I had to try. I made a few modifications to the recipe (found here ), but it came out really good anyway. I didn’t have any black-eyed peas, so I left them out and added a couple of diced potatoes instead. I also added a can of diced tomatoes to enhance the broth and some chopped baby spinach for extra nutrition. I was a little concerned that the peanut butter flavor would be too strong, but it blended in nicely with the spices and other ingredients.
African peanut and squash stew.
I enjoyed it so much, I had it again for dinner. I had squash at every meal today, but I’m not complaining one bit!