Christina B., Houston, TX

Autumn Butternut Squash Pumpkin Dip On Toast

Creative Classics

Christina B., Houston, TX

2 slices Brownberry bread
1/3 tsp coconut oil
1/3 cup chopped sweet potato, softened
1/4 cup chopped butternut squash
2 large Tbsp corn
2 Tbsp pumpkin puree
1/8 tsp cinnamon
1/4 tsp garlic powder
1/2 tsp raw apple cider vinegar dash of nutmeg, cloves, and paprika
Salt and pepper
2 basil leaves, chopped
Handful of pomegranate seeds
1 Tbsp pepitas

In sauté pan, add coconut oil, sweet potato, butternut squash, and corn. Season with cinnamon, garlic, nutmeg, cloves, paprika, salt, and pepper. Once warm and well incorporated, add pumpkin puree and apple cider vinegar. Make sure all ingredients are well mixed and seasoned, then remove from heat. Toast bread and top with autumn dip. Finish with pomegranate seeds, pepitas, and chopped basil leaves. Enjoy!

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Brownberry Bread Nutrition Expert
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