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!