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!
Simply…….
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?
Health in Synergy 
Thanks for your useful post.
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This looks really yummy. Have done the mushroom thing, but my kids won’t eat them. I will definitely try this soon. Great idea. thanks
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This looks delicious Caroline! I love an oven baked Portobello mushroom topped with smashed avocado, a poached egg, chilli flakes and a big squeeze of fresh lime. I don’t miss the bread at all! 🙂 Yum! This is making me hungry!
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Sounds lush! I can’t get the kids to eat mushrooms yet, but this is definitely one I’d eat myself.
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