3. Butternut Squash Toast with Sage and Pistachios
Excellent for breakfast or a light lunch, this recipe pairs sage with butternut squash toast and pistachio nuts in a flavor combination that’s a sensory delight.
INGREDIENTS
2-cups butternut squash – cubed.
¼-cup red onion – diced.
2-teaspoons extra-virgin coconut oil.
¼-teaspoon crushed Himalayan pink salt and cracked black pepper.
INGREDIENTS – Pistachios
3-tablespoons pistachio nuts.
2-teaspoons extra-virgin olive oil.
4-sage leaves.
INGREDIENTS – Toast
2-eggs – fried.
2-slices whole-wheat bread.
METHOD
Preheat the oven to 400F. Grease a roasting pan with grass-fed butter and add the squash, as well as the onion and season with salt and pepper before drizzling with coconut oil. Roast in the oven for 30-minutes until the squash is fork-tender.
Place a skillet over medium heat and add coconut oil. Add the sage leaves and fry until golden brown. Remove the sage from the skillet and toss in the pistachios – fry for 1-minute. Remove the nuts and chop on a chopping board.
Remove the squash from the oven and toss with the pistachios in a mixing bowl. Toast the bread, top with a fried egg and the squash mixture.