Breakfast toast has evolved far beyond butter and jam — and perhaps, dare we say, even beyond avocados.
These days, toast is a canvas for both creativity and comfort, so why not brighten up the morning by bringing in color and spice, tenderness and crunch, sweetness and tang?
In this version, cooked butternut squash is mashed directly onto a thick slice of warm raisin-walnut toast and topped with crumbled feta and a sprinkling of crunchy dukkah — a nutty Middle Eastern blend of toasted seeds and spices. The result is an easy, vibrant, flavorful breakfast that carries you through the morning without feeling rich.
To make mornings simpler, cook the squash ahead — roasted, sautéed or even microwaved — and keep it on hand for a week of toast, wraps, salads and simple sides.
Feel free to substitute goat cheese, farmer’s cheese or other fresh cheese for the feta, or swap in a different crunch-and-spice blend if that’s what you have. No thyme? No problem — fresh chives, parsley, rosemary or sage all work beautifully. The point is simple: to bring color, texture, flavor and brightness to your plate and to your day.
Butternut Breakfast Toast With Feta and Dukkah
Yield: 1 serving
INGREDIENTS
1 thick slice raisin-walnut bread, toasted
⅔ cup cooked, diced butternut squash,* warmed
¼ cup crumbled feta
1 teaspoon dukkah
Leaves from 1 sprig of thyme
Salt and pepper
Olive oil for drizzling
Fresh lemon juice, for finishing
DIRECTIONS
Using a fork, lightly mash the butternut squash directly onto the warm toast. Top with the feta, dukkah and thyme, then season with salt and pepper. Drizzle lightly with olive oil and finish with a squeeze of fresh lemon juice. Serve immediately.
*To cook the butternut squash in advance, toss the cubed squash with olive oil and season generously with salt and pepper. Sauté, roast or microwave (in a covered, microwave-safe dish) for 10-15 minutes, depending on the size of the cubes, until the squash is tender. Store in sealed container in refrigerator for up to 1 week.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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