Autumn Butternut Squash Pumpkin Dip On Toast
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Organic & Non‑GMO
Autumn Butternut Squash Pumpkin Dip On Toast
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30 Minutes
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2 Servings
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30 Minutes
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2 Servings
Ingredients
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2 slices of Brownberry 100% Whole Grain bread
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1/3 tsp coconut oil
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1/3 cup chopped sweet potato, softened
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1/4 cup chopped butternut squash
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2 large Tbsp corn
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2 Tbsp pumpkin puree
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1/8 tsp cinnamon
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1/4 tsp garlic powder
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1/2 tsp raw apple cider vinegar dash of nutmeg, cloves, and paprika
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Salt and pepper
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2 basil leaves, chopped
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Handful of pomegranate seeds
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1 Tbsp pepitas
Directions
- 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!
