This is a delicious side dish that Chef Kate McAloon likes to serve for the holidays. The flavors taste so festive especially the cinnamon and pumpkin pie spice. It’s sure to become a favorite! You can also use sweet potatoes, yams, and butternut squash or a mixture of all three instead of pumpkin. Please use organic whenever possible…it makes a difference!

Pumpkin and Cornbread Strata

Ingredients

1 ½ Cup pumpkin (cooked and well mashed)

2 Eggs (beaten)

½ Cup coconut milk (unsweetened)

¾ cups agave

1 Teaspoon vanilla

1 Teaspoon baking powder

½ Teaspoon cinnamon

½ Teaspoon* pumpkin pie spice

½ Teaspoon sea salt

½ cup shredded coconut (unsweetened)

¾ Cup pecans (coarsely chopped) reserve ½ cups for topping

2 Cups cornbread (crumbled in large pieces)

1 8oz package of cream cheese (cut in 3/4 inch pieces)

¾ Cups dried fruit (raisins, cherries, cranberries optional)

Butter (optional)

Preparation

Preheat your oven to 350 degrees. Place all ingredients except the reserved pecans, cornbread, and cream cheese in a medium large bowl and mix together well. Spray a medium large baking dish or a few smaller ramekins with organic non-stick cooking spray. Place the cornbread evenly in the bottom of the baking dish or divide evenly between the ramekins. Do the same with the cream cheese. Now slowly pour the pumpkin mixture into the baking dish making sure that it covers the entire bottom of the dish. Sprinkle with pecans and dried fruit, if using and bake for 10 minutes. Check to see if the pecans are starting to brown. If they are getting a bit too brown cover with foil and continue to cook for about another 5 to 10 minutes until the middle of the strata is set. The cooking time will vary depending on the size of the baking dish you use, so keep an eye on it so it does not burn. Remove from oven and pour a little melted butter, if using, on top of the strata before serving. You can make this a day ahead and re-heat by covering with foil and baking in a 300 degree oven for about 15 to 20 minutes.

*To make your own pumpkin pie spice use 1/8 teaspoon nutmeg, 1/8 teaspoon ground clove, and ¼ teaspoon cinnamon.

Until next time remember to “Savor Every Morsel of Life” xxx Chef Kate

*Image By: Peter Turner (www.magiclanternpaperproducts.com)*