Philadelphia Plant Based Butternut Squash Toast

This deliciously simple butternut squash toast recipe is made with the all new Philadelphia Plant Based cream cheese just in time for Veganuary! 🌿Grab yours from Tesco! 🌱

SERVES: 2

INGREDIENTS

100g Philadelphia Plant Based

1 butternut squash, with a long and thick neck

2 tablespoons olive oil, divided

Sea salt and pepper, to taste

2 cloves garlic, finely chopped

¼ teaspoon red chilli flakes

2 cups (40g) curly kale, finely chopped

50g tinned chickpeas, drained and rinsed

ALMONDS

20g flaked almonds

2 teaspoons maple syrup (or honey)

Pinch of sea salt

PREPARATION

1. Preheat the oven to 200°C. Line a tray with baking paper.

2. Slice the butternut squash lengthwise. Scrape out the seeds and discard. Score the halves with a crosshatch.

3. Transfer the butternut squash to the baking tray, and drizzle with oil. Season with salt and pepper. Bake for 40 minutes until tender and caramelised, covering with foil halfway to prevent the tops from burning. Set aside.

4. Reduce oven to 170°C. Line a small tray with baking paper.

5. In a small bowl, combine almonds, maple syrup, and sea salt. Transfer to the tray and bake for 5–6 minutes, or until golden.

6. Meanwhile, make the kale. Heat remaining 1 tablespoon oil in a fry pan over medium heat. Add the garlic and chilli flakes, cooking for 2–3 minutes, or until fragrant. Add kale and chickpeas, cooking for 4–5 minutes, or until the kale begins to wilt.

7. Add 1 tablespoon water, cooking further until it evaporates. Season with salt and pepper. Set aside.

8. To assemble, spread 1 tablespoon Philadelphia Plant Based in the cavity of the squash and spread 2 tablespoons over the flat sides. Top with kale mixtures and almonds. Season with salt and pepper, to taste.

9. Enjoy!