Christina B., Houston, TX

Autumn Butternut Squash Pumpkin Dip On Toast

Creative Classics

Christina B., Houston, TX

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

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

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Arnold Bread Nutrition Expert
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