Breakfast Pumpkin Paleo Stacks

A Simple & Nourishing Pumpkin Paleo Stacks Start to Your Day

These Pumpkin Paleo Stacks make the perfect paleo-friendly breakfast, brunch, or light dinner. They’re easy to prepare—simply roast the pumpkin ahead of time and warm it up when needed. Stack them up with your favorite protein, a creamy pesto, and a perfectly poached egg for a deliciously satisfying meal.

Ingredients (Serves 3-4)

For the Pumpkin Stacks

• 1 large butternut squash (long neck)
• Avocado oil
• Sea salt & black pepper
• 6-8 slices of protein (turkey, ham, tofu, smoked salmon)
• 6-8 poached or soft-boiled eggs

For the Creamy Spring Greens Pesto

• 60g mixed salad greens
• 60g rocket (arugula)
• 30g fresh chives
• 2 tbsp minced basil or coriander
• 1 garlic clove
• ¼ – ½ ripe avocado (to thicken pesto)
• 1 lemon, juiced (about 3 tbsp)
• ⅓ cup extra virgin olive oil
• ½ tsp sea salt
• ¼ tsp black pepper

How to Make It

• Preheat the oven to 200°C (400°F).
• Prepare the Pumpkin: Slice the neck of the butternut squash (keep the skin on) into 1.5 cm discs. You should get 6-8 pieces.
• Roast Until Golden: Brush both sides of the pumpkin slices with avocado oil, season with salt and pepper, and place on a lined baking tray. Roast for about 45 minutes, flipping halfway until golden.
• Prepare the Eggs & Protein: While the pumpkin roasts, poach or soft-boil the eggs and cut your protein slices to match the size of the squash discs.
• Make the Pesto: Blend greens, chives, basil/coriander, garlic, avocado, lemon juice, olive oil, salt, and pepper in a food processor until smooth.
• Assemble the Stacks: Layer roasted pumpkin, a smear of pesto, your protein, an egg, and another dollop of pesto on top.
• Serve & Enjoy!

This hearty yet light meal is packed with nutrients, healthy fats, and fresh flavors. Perfect for any time of the day!