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Roast butternut squash with rocket and seeds toast topper recipe

Roast butternut squash with rocket and seeds toast topper recipe

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

  • Serves 1
  • 10 mins to prepare
  • 265 calories / serving
  • Healthy
  • Vegetarian

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

  • Energy

    1105kj
    265kcal     13%

  • Fat

    15g 22%

  • Saturates

    3g 16%

  • Sugars

    4g 4%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 20.2g Protein 9g Fibre 5.7g

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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