I just went to my first swim practice in over a year and half and my brain and body are totally fried. By the end of the practice, I was swimming like this:
I mean, Jesus, a year and a half of no swim training, minimal endurance training, and a summer of smoking really catches up with you!! When I got home I was STARVING in the way that only swimming can make your own arm look delectable. I wanted something eggy, toasty, but NOT avocado-y — I am seriously SO OVER IT with avocado toast*. This is my new avocado toast: Roast up a butternut squash, throw some goat cheese on toast, a fried egg on top of that (not pictured), drizzle some vinaigrette and you’ve got something that’s even better and more flavorful than avocado toast (yes, I promise). The best part about this is that when you roast up the whole squash you’ll have enough to last you for a week of toasts. It’s kind of a cook once and eat all week kind of deal (AKA my favorite kind of deal).
* I actually went so far as to be publicly curmudgeonly about my over-it-ness of avocado toast at an Internet conference about it. I’ve got the Tweet to prove it:
The New Avocado Toast
1 MEDIUM BUTTERNUT SQUASH, PEELED AND THINLY SLICED (1/8-INCH THICK ROUNDS)
1 TBSP OLIVE OIL
SALT AND PEPPER, TO TASTE
SLICE OF BREAD, TOASTED
VINAIGRETTE FOR GARNISH
- Preheat oven to 400 degrees
- Place butternut slices in a single layer on a foil-lined tray. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast until squash slices are very tender, about 25 minutes.
- Meanwhile, make your vinaigrette: In a small Ball jar, mix together 1 Tbsp olive oil, ½ tsp balsamic vinegar, 1 tsp Dijon mustard, pinch salt. Whisk really hard for 30 seconds, closed top and shook it vigorously for another 30 seconds. Set aside
- Once butternut squash toast is tender, serve on toast with goat cheese and drizzle your vinaigrette, top with fresh herbs or more salt and pepper, to taste.