We strive to eat seasonally and locally. We’re not dogmatic about it, but it’s important to us to support our local farmers and nourish our bodies with the freshest ingredients possible. As a former farmer, I’m well versed in the creativity this requires when it comes to winter food choices. Kale can only be prepared so many ways, you know? So, I was excited to add another use for winter squash to my kitchen repertoire. I’ve had it steamed, sautéed, roasted, frittered, as a base for gnocchi, and in pies, custards, soup, salads, and smoothies… but scrambled? That was a first.

It worked so well it’s become part of our breakfast rotation. Pumpkin (or any winter squash) adds a sweetness, a smoothness, and vitamins to already healthy and convenient eggs. Now that Zane has only limited interest in purées, this is an easy way to incorporate both vegetable and protein into his finger foods. The bonus is that I love the dish too, so I can make one quick batch to share.


Pumpkin Scrambled Eggs

4 eggs
1/4 c pumpkin purée (or any winter squash – I use butternut squash)
1/2 tbsp butter

1. Whisk together the eggs and pumpkin until smooth and well combined.

2. Heat a medium pan over medium-low heat. Add the butter and, once melted, add the egg mixture. Using a wooden spoon, stir occasionally to break apart the curds of scrambled egg, stopping at desired doneness. (I like my eggs a bit runny but cook them rather hard to make them finger food friendly.)

Serves 1 mama plus 1 baby

Do you share breakfast with your little one?