We have learned in Kids Kitchen that a most favorite kitchen tool is the spiralizer. Kids love creating and adding colorful spiral veggie noodles to their own kitchen creations. Our instructor says, “We used our fun spiralizer to turn the butternut squash into noodles. Several kids tried them raw… and liked them! We toasted whole wheat cinnamon bread and spread it with goat cheese, which was a new flavor for some. We added our cooked “noodles” and topped our toasts off with pomegranate seeds. It was a great way to introduce some new foods and flavors.”
Take our advice and try some fancy cinnamon toast topped with goat cheese (or cream cheese) and spiralized butternut squash. This recipe is a tasty way to bring a nutrient packed veggie into breakfast or a snack. And if you think your child would prefer a different veggie or cheese, just modify! Fancy Toast can be topped with cream cheese, carrots and raisins instead. If you don’t have a spiralizer, you can purchase pre-spiralized noodles made out of butternut squash, zucchini, sweet potatoes and more in the produce section at your local grocery.
Get out the spiralizer and have some fun!
- 1 butternut squash
- 1⁄2 cup water
- 2 Tablespoons honey
- 1 teaspoon ground cinnamon
- 8 slices cinnamon-raisin bread
- 4 ounces goat cheese or cream cheese
- 1⁄4 cup pomegranate seeds
- 1. Cut the butternut squash in half, separating the bulb from the neck. Peel the
- neck and save the bulb for a later use.* Cut off the root end so the squash is
- now flat on both ends. Spiralize the butternut squash into ¼” thick “noodles”.
- Add squash and ½ cup water to large skillet. Cover & bring to a simmer over
- high heat. Cook until squash is tender, about 5 minutes. If there is any water
- remaining, drain the squash in a colander.
- 2. In a medium bowl, toss squash with honey, cinnamon and a pinch of salt.
- 3. Toast bread and spread with 1 tablespoon of goat cheese onto each
- 4. Top each toast with squash and sprinkle evenly with pomegranate seeds.
- *For a delicious side dish, try roasting the bulbous portion of the butternut squash. Heat oven to
- 450° and place rack to upper middle position. Peel the squash, slice in half and scoop out the
- seeds. Cut squash into 1” pieces. Toss with 1-2 T. olive oil, salt & pepper and place in even
- layer on rimmed baking sheet. Roast for 25-30 minutes or until tender and golden brown.