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Roast butternut squash with rocket and seeds toast topper recipe
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58 ratings
Leftover roast butternut squash makes a surprising toast topper in this savoury vegetarian breakfast idea. Layer sweet butternut squash with tangy salad cheese, peppery rocket and crunchy seeds and drizzle with sharp balsamic vinegar – simple yet delicious! See method
Ingredients
- 1 slice Tesco Free From sliced seeded bread
- ½ tsp olive oil
- thin slices of roasted butternut squash (about 30g)
- 15g lighter Greek salad cheese, crumbled
- 10g rocket
- ½ tbsp sunflower seeds
- ½ tbsp pumpkin seeds
- ¼ tsp balsamic vinegar
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
1105kj
265kcal
13%
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Fat
15g
22%
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Saturates
3g
16%
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Sugars
4g
4%
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Salt
0.7g
11%
of the reference intake
Carbohydrate 20.2g
Protein 9g
Fibre 5.7g
Method
- Toast the bread, then lightly drizzle with the oil.
- Top with the roasted butternut squash slices (see tip), cheese and rocket.
- Toast the sunflower and pumpkin seeds in a dry frying pan, stirring frequently for 30-60 secs until golden.
- Scatter the toast with the seeds and drizzle with vinegar to serve.
Tip: To cook the butternut squash, drizzle thinly sliced squash with olive oil and roast on a baking tray for 25 mins in a medium oven until soft.
See more Breakfast recipes