1 small acorn squash, thinly sliced
2 tablespoons olive oil, divided
Kosher salt and freshly ground black peper
2 tablespoons organic salted butter
2 thick slices bread
1/4 cup JUSTIN’S® Classic Almond Butter
6 leaves fresh sage
2 tablespoons chopped pecans, toasted
Maple syrup (optional)
Flaky sea salt
Preheat oven to 375 degrees F. In a medium bowl, toss together the squash slices and 1 tablespoon olive oil to coat. Season with salt and pepper. Arrange slices on a baking sheet lined with parchment paper so the slices do not touch. Roast 20-25 minutes, or until golden brown and slightly crispy.
In a large skillet, melt the butter over medium-high heat. Place the bread slices in the pan, and cook until golden brown and toasted, flipping once. Remove from heat and add remaining tablespoon of olive oil to the pan. Add sage leaves and sauté 20-30 seconds per side. Remove from pan and transfer sage to a paper towel to drain.
To assemble toast, spread 2 tablespoons of almond butter onto each slice of toast. Top with roasted squash, crispy sage leaves, and chopped pecans. Drizzle with maple syrup, and sprinkle with a pinch of flakey sea salt, as desired. Enjoy!
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
1 small acorn squash, thinly sliced
2 tablespoons olive oil, divided
Kosher salt and freshly ground black peper
2 tablespoons organic salted butter
2 thick slices bread
1/4 cup JUSTIN’S® Classic Almond Butter
6 leaves fresh sage
2 tablespoons chopped pecans, toasted
Maple syrup (optional)
Flaky sea salt
Preheat oven to 375 degrees F. In a medium bowl, toss together the squash slices and 1 tablespoon olive oil to coat. Season with salt and pepper. Arrange slices on a baking sheet lined with parchment paper so the slices do not touch. Roast 20-25 minutes, or until golden brown and slightly crispy.
In a large skillet, melt the butter over medium-high heat. Place the bread slices in the pan, and cook until golden brown and toasted, flipping once. Remove from heat and add remaining tablespoon of olive oil to the pan. Add sage leaves and sauté 20-30 seconds per side. Remove from pan and transfer sage to a paper towel to drain.
To assemble toast, spread 2 tablespoons of almond butter onto each slice of toast. Top with roasted squash, crispy sage leaves, and chopped pecans. Drizzle with maple syrup, and sprinkle with a pinch of flakey sea salt, as desired. Enjoy!
You don’t have to go to France to get great French toast; and you don’t have to have to go to a restaurant to get a delicious brunch. Try my Almond Butter Banana Bread French Toast right in your own home. Top it with JUSTIN’S® Maple Almond Butter and enjoy. You don’t even need to get out of your pajamas!
Who hasn’t realized at 5:45 that they forgot to prep dinner? I certainly have. More than once. So often, in fact, that I created a delicious, quick, and healthy meal that uses pantry staples. My Easy Peanut-Ginger Noodles come together in the time it takes you to cook noodles and taste way better than anything you’ll order on an app or pull out of your freezer. Don’t tell anyone, but sometimes I forget to make dinner on purpose so that I have an excuse to make this dish!
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
