Ingredients
- 2 slices of brownberry 100% Whole Grain 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
Instructions
- 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!
- 2 slices of brownberry 100% Whole Grain bread 100% Whole Grain
- 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!
