Butternut Avocado Toast Recipe
breakfast champ. house baked sourdough, fried butternut squash, power slaw, dried cranberries, maple cranberry vinaigrette
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. In a bowl, toss the squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
- 2
Make the Power Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, and dried cranberries. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and honey to create the vinaigrette. Pour it over the slaw and toss to combine.
- 3
- 4
Toast the Bread
Toast the sourdough bread slices until golden and crispy.
- 5
Assemble the Toast
Spread a generous amount of mashed avocado on each slice of toasted sourdough. Top with roasted butternut squash and a spoonful of the power slaw. Drizzle with any remaining maple cranberry vinaigrette if desired.
