Man I love toast. Well, that’s not true. What I really love is toppings. Toast is a vehicle for delicious toppings like eggs, avocado, butter, jelly, nut butter, etc…
Regular ol’ gluten-free bread toast was definitely my JAM during pregnancy. I loved my Canyon Bakehouse slices with TONS of Kerrygold butter on top. Seriously. ALL THE BUTTER. I’m surprised my kiddo didn’t come out weighing 20 lbs.
Nowadays, I try to stay grain-free more often. I know my body pretty well, and if I start eating too many grains I tend to get a little inflamed. Nothing horrible, but I can tell that it’s not the best choice for me. This is why this butternut squash toast is everything.
I got this enormous squash from Trader Joe’s. It must have been a hybrid with a kabocha squash or something because it was so dense and starchy. I loved it. The starchiness inspired me to make big slices into “toast”. I used the top part of the squash (not the bulb part with the seeds) that I had roasted the day before. Toasted in a pan with some coconut oil and then topped with some classic breakfast items and I was full for a few hours (which is a lot for this nursing mama).
Butternut Avocado Toast
makes 4 servings
1 butternut squash
8 eggs, made any way you like
2 avocados, pitted and sliced
salt and pepper
coconut oil or butter
- Preheat oven to 350.
- Cut squash in half and remove seeds.
- Lay squash face down on a parchment lined baking sheet and bake for 30 mins or so. Remove when flesh feels soft when pressed.
- Peel the roasted squash and slice in half separating the top from bulb.
- Make slices lengthwise with the top portion.
- In a large skillet heat coconut oil and toast both sides of the butternut slices.
- Make your eggs and top the butternut slices with avocado and egg. Season with salt and pepper.