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