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Roasted Pumpkin Porridge

Pumpkin recipes aren’t just for autumn, and this porridge is tasty enough to be enjoyed all year! If you can’t find a fresh pumpkin at your local store, swap it out with fresh zucchini for the perfect savory summertime breakfast. If you don’t have spelt grains in your pantry, feel free to use the oats you already have on hand. 

Ingredients (for 2 people):

For the pumpkin:

• 1 cup pumpkin, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste

For the porridge:

• 1/2 cup spelt grains
• 2 cups water or vegetable broth
• 1 tbsp olive oil
• Salt to taste

For the topping:

• 2 tbsp pine nuts
• 1 tsp olive oil
• 1/2 tsp paprika
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced pumpkin with olive oil, paprika, salt, and pepper.
3. Spread the pumpkin pieces on a baking sheet lined with parchment paper.
4. Roast the pumpkin for about 20-25 min. or until it is tender and slightly caramelized. Turn the pieces halfway through roasting for even cooking.
5. Rinse the spelt grains under cold water.
6. In a medium saucepan, bring the 2 cups of water or vegetable broth to a boil.
7. Add the rinsed spelt grains, reduce the heat to low, cover, and simmer for about 25-30 min. or until the grains are tender. Most of the liquid should be absorbed. If the grains are still too firm, add a little more water or broth and continue cooking until desired consistency is reached.
8. Once cooked, drain any excess liquid and stir in 1 tbsp of olive oil and a pinch of salt.
9. In a small skillet, heat 1 tsp of olive oil over medium heat.
10. Add the pine nuts and toast them, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.
11. Divide the cooked spelt grains between two bowls and top each bowl with an equal portion of roasted pumpkin.
12. Sprinkle the toasted pine nuts over the top and dust with a little extra paprika for an added kick.
13. Drizzle with a bit more olive oil for extra richness and garnish with fresh herbs if desired.
14. Serve your porridge warm and enjoy!