Butternut Squash, Radish and Dill on Ciabatta Toast (GF)

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This is the perfect breakfast, giving you a warm happy belly…and more importantly tons of energy! I have used a gluten free store bought Ciabatta but any gluten free bread would work! I am going to try and experiment making my own gluten free Ciabatta bread soon so stay tuned! My Pesto focaccia bread recipe “https://theveganpea.com/2015/10/25/pesto-focaccia-bread-gluten-free/” would also taste great as a base for this dish (with or without the pesto included).


Preparation time: 1 hour (including cooking time)


Ingredients (4 pieces):

  • 1 Gluten Free Bread Roll (ciabatta tastes great or try my gluten free focaccia at https://theveganpea.com/2015/10/25/pesto-focaccia-bread-gluten-free/)
  • 1 1/2 cups of cubed Butternut Squash
  • 1 tbsp Olive Oil
  • 3 Radishes thinly sliced
  • 2 tbsp Dill chopped
  • Salt
  • Pepper
  • 1/2 red chilli without seeds, chopped finely

Method:

  1. Preheat the oven to 250 degrees celsius
  2. Place butternut squash in the oven for 40 minutes
  3. Cut the bread roll open, and then cut each halve into two to end up with four pieces
  4. Mash the butternut squash, with salt and pepper to taste
  5. Mix in one tbsp of dill and the finely chopped seedless chilli
  6. Spread the squash mixture onto the bread and then drizzle with olive oil
  7. Place in the oven for 10 minutes at 250 degrees celsius
  8. Garnish the bread with the extra dill and radish slices
  9. Enjoy my Little Peas!
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