Fall’s on its way, although those of you in the Southwest may find it little hard to believe as the temperatures still hover around 100° Fahrenheit. A perfect summer-light breakfast or quick and easy dinner with a Fall taste is a plate of roasted butternut squash topped with avocado and a little bacon (yes, a lot of bacon is ok if you’re a bacon fanatic!). Add a side of eggs cooked your favorite way. For those of you who crave just a few carbs, try adding a small corn meal muffin or half a whole wheat English muffin. Best of all, it’s quick and easy. Just wash, half and seed a butternut squash. Slice it into 8 top-to-bottom slices and toss with garlic or basil infused olive oil, sea salt, and freshly ground black pepper. How much? It depends on your taste. Warning: Use a very sharp, heavy knife as butternut squashes are very dense and can be difficult to cut. Roast on the grill or in the oven until the squash is tender. Place a slice of squash on a plate and top with cubes of avocado and crumpled bacon – again, as much as you would like. Add the eggs and the optional muffin. YUM! Omit the bacon and you have a delicious vegetarian version of the meal. The recipe easily becomes vegan. Add a gluten free corn meal muffin if you’d prefer. There’s no other gluten in the meal.
Enjoy delicious breakfasts tailored to your dietary needs and preferences when you book your room at the Adobe Rose Inn Bed and Breakfast. We’ll get your day started with a three course gourmet breakfast and we can direct you to wonderful, independent restaurants that will please your palate. We look forward to your next stay with us! – See more here.