You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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
Before you comment please read our community guidelines.