One of my favourite breakfasts, traffic light squash stacks somehow works for everyone – meat-free, dairy-free, pulse-free and gluten-free. Not to mention that seeing its colourful red chilli, yellow pepper and green avocado mash in the morning can’t help but put you in a cheery mood for the rest of the day.
– ½ tbsp. olive oil
– 1 medium butternut squash (choose one that is as straight/evenly cylindrical as possible)
– 1 medium avocado
– 1 medium onion, sliced thinly
– 1 yellow bell pepper, sliced thinly
– ½ lemon, juiced
– 2 tsp chilli flakes
– 1 tsp sea salt flakes
– pinch of black pepper
1) Cut the bulbous bottom off your butternut squash and peel the straight block that you have left behind. Stand the block vertically and carefully cut the squash into 6 even slices, between 1-2cm thick. Dribble a little of the olive oil into your hands and rub the squash slices with your hands to grease them. Lay them on a foil-lined baking tray and place under the grill for 8 minutes, before turning over and grilling for another 6-8 minutes.
2) While your squash is grilling, heat your olive oil in a pan and sauté your onion on a low heat until they are soft and translucent. Feel free to add a pinch of table salt to help sweat the onions and speed up their cooking. Add in the peppers and cook through.
3) In a small bowl, mash your avocado with a fork. Stir in the chilli flakes and lemon juice.
4) When the butternut squash is crispy, it’s time to start layering up! For each person, use three slices of squash. Take one slice of squash, top it with the avocado mash and top with peppers and onions. Repeat for next two layers. Sprinkle with extra chilli flakes and a pinch of sea salt to serve.