This roasted butternut on toast recipe makes a tasty lunch or light dinner. The bread slices are topped with homemade hummus, pan-fried spinach, and oven-roasted butternut. Served warm with a drizzle of harissa on top for extra flavour. So good!
This roasted butternut on toast recipe makes a tasty lunch or light dinner. The bread slices are topped with homemade hummus, pan-fried spinach, and oven-roasted butternut. Served warm with a drizzle of harissa on top for extra flavour. So good!
This roasted butternut on toast recipe makes a tasty lunch or light dinner.
The bread slices are topped with homemade hummus, pan-fried spinach, and oven-roasted butternut. Served warm with a drizzle of harissa on top for extra flavour. So good!
This is a great recipe to make if you have any leftover butternut or spinach in the fridge. If needed you can swap the butternut for pumpkin or even sweet potatoes and the spinach for kale.
I have added some ginger in the hummus as it pairs beautifully with the butternut but you can leave it out if you prefer a plainer option.
I love to serve this roasted butternut on toast on some thick sourdough bread. To be completely honest, it is hard to find something that does not taste good on sourdough!
If you are looking for other lunch or dinner toast ideas check my smoky beans recipe . High in plant-based proteins and low in fat, this recipe makes a healthy meal that can be on the table in under 30mins.
Head over to this section for more butternut recipe inspiration. Butternut squash makes superb soups, casseroles, and curries. You can also add it to mash or cook it on its own in pies and savoury tarts.
I hope you enjoy this roasted butternut on toast recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Roasted Butternut on Toast [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 500 g butternut squash
- olive oil
- 1 small red onion thinly sliced
- 1 garlic clove
- 200 g spinach
FOR THE HUMMUS:
- 400 g can chickpeas
- 2 Tbsp tahini
- 3-5 Tbsp water or chickpea brine
- 2 Tbsp olive oil
- 2 garlic cloves
- 1 tsp ground cumin
- 1/2 Tbsp freshly grated ginger
- 2 Tbsp lemon juice
TO SERVE:
- 4 slices of bread
- harissa
Instructions
- Preheat the oven to 200C/fan 180C/gas 6.
- Peel the butternut and cut in small dice. Spread the butternut dice on an oven tray. Drizzle with some olive oil. Cook for 30-35mins until soft and golden.
- In the meantime, make the hummus by whizzing together drained chickpeas, tahini, garlic, lemon juice, ginger, olive oil, and ground cumin. Add water or chickpea brine to get your desire consistency. Season to taste with salt.
- Heat some olive oil in a large frying pan. Add finely chopped red onion and crushed garlic clove. Fry gently until soft. Add spinach and cook until wilted. Season to taste with salt. Set aside.
- When the butternut is ready, toast the bread slices.
- Add a generous amount of hummus on each slice of bread. Top with the spinach mixture. Share the butternut evenly between each portion. Serve warm with a drizzle of harissa on top.
Nutrition
Find this recipe online:
Roasted Butternut on Toast [vegan]
https://theflexitarian.co.uk/recipe-items/roasted-butternut-on-toast-vegan/
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