MAPLE ALMOND ACORN SQUASH TOAST

Maple Almond Acorn Squash Toast

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

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

DIRECTIONS

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!

INGREDIENTS

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

DIRECTIONS

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!

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