I had a few cubes of roasted butternut squash left over from dinner and decided to treat my boys to a fall breakfast. They loved it, I loved it and wish I had made more for my husband and myself. It’s so fragrant, tasty, pretty and  healthful. A meal that compliments the changing colors outsite.

Ingredients
-1/2 cup rolled oats
-1 1/4 cup boiling water
– 1/2 cup pureed roasted pumpkin  or canned pumpkin puree
– 1 teaspoon of pumpkin pie spice ( cinnamon, cloves, ginger, nutmeg, allspice)
–  pinch of salt
– 2 teaspoons good unsalted butter
– 1/8 cup golden raisins
– 1/8 cup quartered dry apricots
– 1/8 cup chopped nuts( I had almonds, pistachios and pecans)
–    Real Maple Syrup for garnish( optional)

Directions
1. Place oatmeal into a saucepan, add boiling water and cook on medium heat for about 5 minutes.
2. Add spices, salt, butter, pumpkin, fruit and nuts.  Cook covered on low heat until oatmeal is soft, you might need to add more water.
3. Enjoy!