- 3/4 cup butternut squash puree (see note)
- 1/4 teaspoon black pepper
- 1/8 teaspoon sea salt
- 1 1/2 tablespoon butter, divided
- 1/4 cup sliced red onions
- 1 large egg
- 2 fresh sage leaves
- 1 thick slice crust bread, toasted
- In a small bowl, whip together the butternut squash puree, salt, pepper, and 1/2 tablespoon of butter. This works best with squash puree that is warm but you can reheat the puree or melt the butter if working with precooked puree.
- In a large frying pan, heat the remaining tablespoon of butter. Try and use a frying pan large enough to accommodate the onions, eggs, and sage. Add the onions, sautéing for 2 to 3 minutes. Push the onions to one side, still allowing to cook, while cracking the egg onto the skillet. Cook egg and onions together until onions are soft and egg is cooked to your liking.
- Place sage on skillet, adding a touch more butter or olive oil, to fry the sage for 3 to 4 seconds (depending on how hot your skillet is). Remove and place on a paper towel.
- Assemble your toast by smearing the butternut squash mixture over the toast. Sprinkle with onions, add the fried egg, and crush the fried sage on top. Sprinkle with salt and pepper if desired.
+ If needing to make squash puree, I prefer to cut a butternut squash in half, remove the seeds, and place both halves cut-side down in a roasting pan filled with 1/8″ of water. Bake at 400˚ until squash is tender (time will vary depending on the size).