Smashed Avocado Toast doesn’t have to be a Summer delight!
You can dress this perfect avocado toast base with anything your heart desires. This Winter we’re topping with some roasted kuri squash, a drizzle of Pomegranate Glaze, a few pumpkin seeds and a sprinkle of our fav Almond Parm.
*Can’t get enough avocado? Check out this recipe for Avocado Oatmeal and learn how to incorporate avocado into your breakfast.
Roasted Kuri Squash
1/2 medium Kuri squash
1 tsp ras el hanout
1 tsp sea salt
1 tsp smoked paprika
1 tsp pure maple syrup
1 tsp safflower oil
Toasted Pumpkin Seeds
1 cup green pumpkin seeds
½ cup safflower oil
1 tsp sea salt
ROASTED KURI SQUASH
Preheat the oven to 325°.
Make sure the kuri squash is cored all seeds and stingy meat removed.
Cut into 12 half moon cuts on an angle so all cuts are even and of like size.
In a bowl, combine all ingredients and toss until evenly coated.
Spread evenly on a lined baking sheet and roast in the oven for 20 minutes.
Remove and let cool to firm.
Toasted Pumpkin seeds
In a sauté pan, add the pumpkin seeds and safflower oil and cook over low heat, tossing regularly until the seeds start to turn light brown.
Drain on a paper towel-lined tray and season with sea salt.
Lightly crush and reserve.
In a bowl, mash the avocados and season with lemon juice and sea salt to taste.
Lightly drizzle olive oil on 7-grain bread and toast until browned, cut in half diagonally.
On a plate, smear the smashed avocado evenly on toast, about half an avocado each and top with Roasted Kuri Squash and Toasted Pumpkin Seeds.
Top with Garnishes (Almond Parm + Pomegranate Drizzle) and season with sea salt, black pepper and red pepper flakes.