Butternut Squash Toast

I really like squash.  And, I always have one in the house if we run out of veggies.  Yesterday, we spent the day at my mom and dad's to celebrate our birthday (I'm a twin) in a week or so.  Neither, my twin or me are big birthday people.  So, a nice dinner together was perfect.  We ordered in one of our favorites, Peking duck!  I made peas and a salad as a side and my mom made other veggies and her famous sponge cake.  Recipes to come I promise.

Well, I woke up this morning feeling like a bloated whale (this is me and my little sister's go to comment when we used to eat too much as kids and try to go to swim practice hah)  So I really was not up for a big breakfast.  So, I ate a slice of squash toast on a rice cake with goveggie cream cheese and an apple.  And, my 2 cups of hot coffee... obviously.  This is my last week of rotations of ALL OF MEDICAL SCHOOL! 

Anyways, this squash toast can be topped with anything!  Peanut butter, honey and pecans or Goveggie cream cheese for breakfast.  Avocado or a slice of cheese with sesame seeds for a snack.  Used as a bun for a falafel sandwich. Or, topped with nutella or any nut butter for dessert.

Butternut Squash Toast

Ingredients

• 1 butternut squash
• 1 tsp olive oil or spray
• Salt and pepper to taste

Directions

1. Peel skin off squash
2. Cut into 1/4 in thick slices
3. Line cookie sheet with parchment paper and spray with olive oil 
4. Lay slices on cookie sheet.  Spray with olive oil and sprinkle with salt and pepper. 
5. Bake on 375 degree oven for 40 minutes.
6. Broil for 2 minutes until crunchy and golden.  
7. Top with anything you like!