Recipe: Butternut breakfast toast for a creative and comforting breakfast

"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, sauteed or even microwaved and keep it on hand for a week of toast, wraps, salads and simple sides."

"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."

Mash cooked butternut squash onto a thick slice of warm raisin-walnut toast and top with crumbled feta, dukkah, thyme leaves, salt, pepper, a drizzle of olive oil and a squeeze of lemon. Cook cubed butternut squash ahead by tossing with olive oil, seasoning with salt and pepper, then sautéing, roasting, or microwaving until tender; store refrigerated for up to a week. Substitute goat cheese, farmer's cheese, or other fresh cheeses for feta and swap in different crunchy spice blends when desired. Fresh chives, parsley, rosemary or sage can replace thyme. The result balances color, texture, and bright, savory flavors for a satisfying breakfast.

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