The ingredients might sound like an odd mix, but the sweetness and texture comes together really well, Mead says. Spoiler alert: If you’re not a squash fan, Mead is planning a spring offering that might include peas and radishes. Stay tuned.
Winter Avocado Toast
Yields 2 servings
Ingredients:
2 slices thick sliced multigrain bread (or any personal favorite)
Half butternut squash, peeled and diced into ½ inch cubes
1 whole ripe avocado
2 tbsp. pure maple syrup
2 tbsp. toasted pepitas
2 eggs
Salt and pepper
Extra virgin olive oil
Preparation:
• Heat oven to 375 degrees
• Make the maple roasted squash by combining the cubed squash, maple syrup, 1 tbsp. olive oil and a dash of salt and pepper. Spread the squash evenly on a baking sheet and roast for 15-20 minutes or until brown and crispy around the edges. Set aside when finished.
• While the squash is roasting, prepare the other ingredients. Slice avocado in half and remove the skin and pit. Place in small bowl and add a dash of salt and pepper and 2 tsp. of olive oil. Mix until just combined with a chunky consistency.
• Toast the bread and make eggs to your preference. (We like to poach ours.)
To assemble:
• Spread half the avocado mixture on each piece of toast and place on a plate.
• Top with a decent spoonful of the roasted squash.
• Place cooked egg on top and salt and pepper to your preference.
• Sprinkle the pepitas over the top and any fresh herbs you might have. Enjoy!
