Roasted Butternut on Toast [vegan]
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.
Equipment
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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
Serving: 250gCalories: 358kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 473mgPotassium: 1019mgFiber: 10gSugar: 6gVitamin A: 18004IUVitamin C: 47mgCalcium: 210mgIron: 5mg