In a bid to banish the Beige and get more colour in our diet (more on why that’s important here), we’ve been experimenting with using different vegetables, instead of bread or toast, as a base for our weekend brunch.
Here’s our top pick. A very seasonal butternut squash!
Heat the oven to 180C. Cut a butternut squash in to quarters. Scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-40 minute, until soft.
Top with a soft poached egg.
Here I’ve added some salsa, sliced avocado, coriander and lime for a Mexican feel.
What’s your favourite brunch recipe?
So many other vegetables work well in this easy recipe. Why not try a classic large Portobello mushroom brunch with basil pesto. Sweet potato and tahini combination? Or the classic spinach and hollandaise on home made potatoes wedges?