• Alison Amos

Butternut For Breakfast?

A giant butternut squash that happened to be sitting on my fridge for ages and had absolutely no idea what to do. I was a bit tired of the usual soup. So I began frantically slicing away.

I decided it to roast the slices in the oven and use it as a substitute of bread. The result?

A warm, naturally sweet piece of “toast” that was buttery soft on the inside, yet sturdy enough on the outside to hold their favorite toppings.  It is so insanely easy, and provides you with Vitamins A, C and B6, plus potassium and magnesium.

Plus it’s low-fat, low-calories, gluten-free, Paleo and Whole-30 compliant. Happy days!!

I made mine sweet and vegan friendly, topping it up with Sojade greek style vegan yogurt, some more nut butter and coconut shreds & chips. Somehow I totally love the squash taste mixed with the coconut. But if you are more of a savoury person, this works pretty well also topped with avo, or even bacon (just be careful not to overdo with animal products please!!). Or why don't try it on a burger instead of the usual bun?


  • 1 large or 2 small butternut squash, cut into quarters lengthways, seeds removed

  • Coconut oil, for drizzling (I use the

  • 1 tbsp nut butter

  • Your favourite toppings (I used vegan yogurt & coconut chips)


  1. Preheat oven to 180C/350F/Gas 4.

  2. Place the squash in a roasting tin, cut-sides up.

  3. Drizzle over the coconut oil and dot with the butter. (Season, to taste, with salt and freshly ground black pepper if you make the savoury version).

  4. Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places.

  5. Garnish with your fav toppings.

  6. Take a picture and tag me on FB #fitwithAlys

  7. Enjoy it!

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