Vegetarian

Butternut Squash Toast

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:

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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:

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The New Avocado Toast

Ingredients

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
GOAT CHEESE
VINAIGRETTE FOR GARNISH
PARSLEY, OPTIONAL

Instructions

  1. Preheat oven to 400 degrees
  2. Place butternut slices in a single layer on a foil-lined tray. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast until squash slices are very tender, about 25 minutes.
  4. 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
  5. 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.

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