Thank you to local mom and nutritionist, Robin Barrie, for this delicious Fall treat!
As the colder weather sets in, I want to share this Butternut Squash Toast! (I know that avocado gets the most glory on a regular basis.) Toast is a blank canvas that can be topped with a variety of items. Plus, it’s a warm alternative to a cold sandwich or salad this time of year. Butternut squash is in season and delish right now. It is a great source of carotenoids, which benefit healthy eyes and smooth skin. It contains soluble and insoluble fiber for improved digestion. It’s a good source of electrolytes and antioxidants, including vitamin C, so it can help support muscle health, immune function and fight inflammation. I love the taste of sourdough bread: plus its fermentation process makes it easier to digest, lower in gluten, and it’s vitamins and minerals are better absorbed. It is also a source of prebiotics to keep the gut healthy. Top with feta for a little extra flavor and protein and add greens of course!
1 small butternut squash, sliced or cut in chunks (Prepped for oven topped or tossed with 1 tbsp coconut oil, 1-2 Tbsp maple syrup, sprinkle cinnamon)
2 slices sourdough bread
2 Tbsp feta cheese
1 cup arugula
Salt, black and red pepper to taste
Preheat oven to 400.
Bake squash in oven until tender and beginning to brown-about 30 minutes (OR use leftovers from dinner).
Mash cooked squash up with salt and peppers to taste.
Spread on toast, top with arugula and feta.
ENJOY! And let me know what you think!!
For more recipes and ideas from Robin, visit her website here!