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Fancy Butternut Squash Toast

by Livestrong_Recipes  |  Dec 9, 2018

Fancy Butternut Squash Toast
Photo Credit: Maggie Moon
  1. PREP
  2. 15 m
  • COOK
  • 25 m
  • 40 m

Switch up your morning toast. Instead of avocado or ricotta, you’ll be topping your breakfast with butternut squash, a winter squash that’s packed with potassium, fiber, phosphorus, magnesium and other beneficial vitamins and minerals.



  • 1 lb raw butternut squash
  • 6 clove garlic
  • 2 tsp Extra Virgin Olive Oil
  • 1/2 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water
  • 1/4 tsp Sesame Oil
  • 1 tbsp Gochujang
  • 1 of loaf Demi Baguette
  • 5 leaf fresh mint leaves
  • 1/2 cup raw cashews
  • 3 tbsp lemon juice
  • 1/2 tsp Nutritional Yeast
  • 1/4 cup Almond Breeze Almond Milk
  • 1/4 tsp Sea Salt


1 Soak the cashews overnight.
2 Preheat oven to 400.
3 Prep the squash. Cut in two large pieces, where the narrow neck meets the bulb. Peel with a Y-peeler down to the orange flesh, peeling away all white flesh and green veins. Cut into approximately equal cubes (~2 cups). In a large bowl toss squash and garlic with 2 tsp olive oil to coat. Season with salt and pepper to taste. Place on foil-lined sheet pan and roast for 20 minutes or until fork-tender. Cool, and then mash.
4 Make the cashew crema. Combine cashew crema ingredients in a blender and blend until smooth. Set aside in refrigerator.
5 Drain, rinse and dry the chickpeas. Heat sesame oil in small pan. Add chickpeas and gochujang and stir until coated, 3-5 minutes. You will have extra.
6 Cut the demi-baguette in half widthwise. Cut each half lengthwise to end up with four slices of bread for open-face toast. If desired, toast bread (optional).
7 Assemble the toast. Cut side up, layer on 1 tbsp crema, ⅓ cup of mashed squash and garlic, and 7-9 chickpeas. Garnish with torn mint leaves and any remaining crema.