tara's butternut squash toast


writer: Tara Junker
picture: Tara Junker

Tara Junker Breakfast recipe

This is a recipe by our lovely friend Tara Junker, who also happens to be a food magician (no but seriously, you should check out her insta feed!). We are so eager to give this one a go, but now let's give Tara the word:

At first glimpse this toast may look like so much work, but both the fennel and cashew butter can be made days in advance. I always have some pickled vegetables ready in my fridge to make any meal of the day feel a bit more fancy.


  • 2 slices of sourdough bread
  • 1/2 small butternut squash
  • 2 tsp sumac
  • 1 pinch of salt
  • Olive oil

Cashew butter:

  • 2 dl cashews
  • 1/2 tsp of chili powder
  • 1 garlic clove
  • salt to taste

Pickled Fennel:

  • 1 fennel

  • 1 dl white wine vinegar
  • 3 dl water
  • 3 tablespoons sugar
  • 2 tablespoons organic lemon zest


  • Seeds e.g. hemp and sesame
  • Rucka sprouts 



  1. Pre-heat the oven to 175 degrees. Place the nuts on a baking sheet and toast for 10 minutes. Place the cashews in a food processor and process for about five minutes, scraping down the sides when necessary. Chop the garlic. Ad the spices and blend for another five minutes.
  2. Turn the oven up to 200 degrees. Slice the butternut squash (save the seeds, and toast them as a snack) and pour over some oil, sumac and salt. 
  3. Slice the fennel into thin slices. In a small pott, ad vinegar, water and sugar. Bring to a boil. Add lemon zest and fennels into a glass jar and pour over the vinegar mix. Let it sit for at least 10 minutes.
  4. Toast the bread. Spread the butter on the toasts, ad the fennel and then the butternut squash. Garnish with seeds and sprouts.

P.S. We met up with Tara a couple of weeks ago to have a chat + brekkie date
and oh my it was  probably the pretties brekkie anyone has ever made me!
You can read the interview here.