2 Servings
30 Minutes

Autumn Butternut Squash Pumpkin Dip On Toast

With: Brownberry 100% Whole Grain
This Recipe Uses

Brownberry 100% Whole Grain

Ingredients

  • 2 slices of arnold 100% Whole Grain bread
    Find In Stores
  • 1/3 tsp coconut oil
  • 1/3 cup chopped sweet potato, softened
  • 1/4 cup chopped butternut squash
  • 2 large Tbsp corn
  • 2 Tbsp pumpkin puree
  • 1/8 tsp cinnamon
  • 1/4 tsp garlic powder
  • 1/2 tsp raw apple cider vinegar dash of nutmeg, cloves, and paprika
  • Salt and pepper
  • 2 basil leaves, chopped
  • Handful of pomegranate seeds
  • 1 Tbsp pepitas

Instructions

  1. In sauté pan, add coconut oil, sweet potato, butternut squash, and corn.
  2. Season with cinnamon, garlic, nutmeg, cloves, paprika, salt, and pepper.
  3. Once warm and well incorporated, add pumpkin puree and apple cider vinegar.
  4. Make sure all ingredients are well mixed and seasoned, then remove from heat.
  5. Toast bread and top with autumn dip.
  6. Finish with pomegranate seeds, pepitas, and chopped basil leaves.
  7. Enjoy!
  • 2 slices of arnold 100% Whole Grain bread 100% Whole Grain
    Find In Stores
  • 1/3 tsp coconut oil
  • 1/3 cup chopped sweet potato, softened
  • 1/4 cup chopped butternut squash
  • 2 large Tbsp corn
  • 2 Tbsp pumpkin puree
  • 1/8 tsp cinnamon
  • 1/4 tsp garlic powder
  • 1/2 tsp raw apple cider vinegar dash of nutmeg, cloves, and paprika
  • Salt and pepper
  • 2 basil leaves, chopped
  • Handful of pomegranate seeds
  • 1 Tbsp pepitas
  1. In sauté pan, add coconut oil, sweet potato, butternut squash, and corn.
  2. Season with cinnamon, garlic, nutmeg, cloves, paprika, salt, and pepper.
  3. Once warm and well incorporated, add pumpkin puree and apple cider vinegar.
  4. Make sure all ingredients are well mixed and seasoned, then remove from heat.
  5. Toast bread and top with autumn dip.
  6. Finish with pomegranate seeds, pepitas, and chopped basil leaves.
  7. Enjoy!