Roast butternut squash with rocket and seeds toast topper

Roast butternut squash with rocket and seeds toast topper recipe

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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

  • Serves 1
  • 10 mins to prepare
  • 297 calories / serving
  • Healthy

Ingredients

  • 1 slice Tesco Finest super 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

Each serving contains

  • Energy

    1240kj
    297kcal
    15%
  • Fat

    18g 26%
  • Saturates

    3g 16%
  • Sugars

    3g 4%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 22g Protein 10.8g Fibre 3.1g

Method

  1. Toast the bread, then lightly drizzle with the oil.
  2. Top with the roasted butternut squash slices (see tip), cheese and rocket.
  3. Toast the sunflower and pumpkin seeds in a dry frying pan, stirring frequently for 30-60 secs until golden.
  4. 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.

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