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!
Ingredients:
  • 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
Directions:
  • 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!

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