Butternut Squash Toast with Sage and Pistachios
A hearty breakfast toast that highlights the flavorful pairing of roasted butternut squash with sage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Breakfast
Ingredients
Scale
Butternut Squash
- 2 cups peeled and ¼” cubed butternut squash ((¾ pound of squash))
- 1/4 cup diced red onion
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Pistachios
- 2 teaspoons olive oil
- 4 sage leaves
- 3 tablespoons pistachios
Toast
- 2 pieces whole wheat bread
- 2 fried eggs
Instructions
- To make the squash: Preheat the oven to 400 ̊F. In a roasting pan, toss the squash with the red onion, olive oil, sea salt, and black pepper. Roast until tender and browning, 30 to 35 minutes.
- To make the pistachios: In a small skillet, heat the olive oil over medium-low heat and add the sage leaves. Fry until crisp, 1 to 2 minutes. Remove the sage from the pan and place on a cutting board with the pistachios. Chop until the pistachios are in small, meal-like pieces. Toss the roasted squash mixture with the pistachio mixture until well combined.
- Toast the bread and top with the butternut squash mixture, fried egg, fresh cracked pepper, and a crumble of fresh sage.
Notes
Tips & Tricks: Roast the squash ahead of time to use throughout the week then you can toss the pistachio mixture when you're ready to make this toast. You could also use whipped squash and sprinkle the pistachio mixture on top of the egg.
Stock up: get the pantry ingredients you will need: sage, pistachios, eggs
Nutrition: get the information.
Find it online: https://naturallyella.com/butternut-squash-toast/