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Autumn Butternut Squash Pumpkin Dip On Toast

O
Organic & Non‑GMO

Autumn Butternut Squash Pumpkin Dip On Toast

  • 30 Minutes
  • 2 Servings
Autumn Butternut Squash Pumpkin Dip On Toast Recipe Image
  • 30 Minutes
  • 2 Servings

Ingredients

Ingredients
  • 2 slices of Arnold 100% Whole Grain bread
  • 1/3 tsp coconut oil
  • 1/3 cup chopped sweet potato, softened
  • 1/4 cup chopped butternut squash
  • 2 large Tbsp corn
  • 2 Tbsp pumpkin puree
  • 1/8 tsp cinnamon
  • 1/4 tsp garlic powder
  • 1/2 tsp raw apple cider vinegar dash of nutmeg, cloves, and paprika
  • Salt and pepper
  • 2 basil leaves, chopped
  • Handful of pomegranate seeds
  • 1 Tbsp pepitas

Directions

Directions
  1. In sauté pan, add coconut oil, sweet potato, butternut squash, and corn.
  2. Season with cinnamon, garlic, nutmeg, cloves, paprika, salt, and pepper.
  3. Once warm and well incorporated, add pumpkin puree and apple cider vinegar.
  4. Make sure all ingredients are well mixed and seasoned, then remove from heat.
  5. Toast bread and top with autumn dip.
  6. Finish with pomegranate seeds, pepitas, and chopped basil leaves.
  7. Enjoy!

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