Roast butternut squash with rocket and seeds toast topper recipe
Created by The Tesco Recipes team
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
- Takes 10 mins
- 265 calories / serving
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
Each serving contains
- Energy
- 1105kJ 265.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 20.2gProtein 9.0gFibre 5.7g
Method
- Toast the bread, then lightly drizzle with the oil.
- Top with the roasted butternut squash slices (see tip), cheese and rocket.
- Toast the sunflower and pumpkin seeds in a dry frying pan, stirring frequently for 30-60 secs until golden.
- 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.
- See more Breakfast recipes
