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, 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."

"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."

Butternut Breakfast Toast layers mashed cooked butternut squash onto toasted raisin-walnut bread and finishes with crumbled feta, dukkah, thyme, olive oil, lemon, salt and pepper. The squash can be cooked ahead by roasting, sautéing, or microwaving and stored for up to a week for quick breakfasts, wraps, salads, or simple sides. Cheese substitutes include goat or farmer's cheese and alternative crunch-and-spice blends can replace dukkah. Fresh herbs such as chives, parsley, rosemary, or sage can replace thyme. The toast assembles quickly and delivers color, texture, and balanced flavor without feeling overly rich.

Read at The Mercury News