Autumn Butternut Squash Pumpkin Dip On Toast
Christina B., Houston, TX
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!