Butternut Avocado Toast

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 ToastButternut 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

For Squash:

  1. Preheat oven to 350.
  2. Cut squash in half and remove seeds.
  3. Lay squash face down on a parchment lined baking sheet and bake for 30 mins or so. Remove when flesh feels soft when pressed.

For Toast:

  1. Peel the roasted squash and slice in half separating the top from bulb.
  2. Make slices lengthwise with the top portion.
  3. In a large skillet heat coconut oil and toast both sides of the butternut slices.
  4. Make your eggs and top the butternut slices with avocado and egg. Season with salt and pepper.

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