Sweet & Savory Loaded Toast

  • Category Breakfast
  • Cook Time 00:30:00
  • Prep Time 00:15:00
  • Cuisine Brunch
Sweet or savory? Or...both? Personally, we can never decide, so we made on of each. Make this nut-free lunch even healthier by using Angelic Bakehouse low sodium bread!


  • 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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Roast in the preheated oven for 25 to 30 minutes, until golden-brown and cooked through.
  4. While the squash is roasting, saute the spinach in a small amount of olive oil until wilted.
  5. Prepare the Dukkah spice blend by combining all of the ingredients in a small bowl and stir well.
  6. Toast your bread or baguette slices and spread with Classic Guacamole.
  7. Top with sauteed spinach, roasted butternut squash, and sprinkle with sea salt and Dukkah.
  8. Toast the bread and spread with Wholly Avocado.
  9. Top with sliced pears, goat cheese crumbles, roasted walnuts, and drizzle with honey.