Sweet & Savory Loaded Toast
- Category Breakfast
- Cook Time 00:30:00
- Prep Time 00:15:00
- Cuisine Brunch
Ingredients
- Angelic Bakehouse Bread – we used Low Sodium Bread
- 1 (8-ounce) container Wholly Guacamole Classic Guacamole
- 2 cups butternut squash, peeled and cubed
- 3 tablespoons olive oil, separated
- Sea salt to taste
- ¼ cup shelled pistachios, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sesame seeds
- Pinch sea salt
- Angelic Bakehouse Bread – we used Reduced Sodium Bread
- 1 (8-ounce) container Wholly Avocado (100% avocado)
- 1 to 2 large ripe bosc pear, thinly sliced
- ¼ cup goat cheese crumbles
- ¼ cup walnuts, roasted – optional
- Honey for drizzling
Instructions
- Preheat the oven to 400 degrees F.
- Spread the chopped butternut squash on a baking sheet and drizzle with olive oil and sprinkle with salt. Use your hands to toss the squash to be sure it’s well coated.
- Roast in the preheated oven for 25 to 30 minutes, until golden-brown and cooked through.
- While the squash is roasting, saute the spinach in a small amount of olive oil until wilted.
- Prepare the Dukkah spice blend by combining all of the ingredients in a small bowl and stir well.
- Toast your bread or baguette slices and spread with Classic Guacamole.
- Top with sauteed spinach, roasted butternut squash, and sprinkle with sea salt and Dukkah.
- Toast the bread and spread with Wholly Avocado.
- Top with sliced pears, goat cheese crumbles, roasted walnuts, and drizzle with honey.
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