Butternut Squash Avocado Toast (with Probiotic Cashew Drizzle)

Guest recipe and blog by Lauren Lobley @themomfeedpodcast

Avocado toast made a serious splash on menus across the country over a decade ago, and it became a staple ever since. It’s easy to see why: it’s positively, delightfully, delicious! And incidentally, also nutritious (depending on how you dress it).

After shelling out too much money to count on too many avocado toasts to devour at more restaurants in more cities than I have ever kept track of, I decided that it was time to try my own hand at this masterpiece.

I began simply: toasted bread (preferably gluten free), smashed avocado with some lime, salt and pepper. As time went on, I got cheeky and added arugula drizzled with extra virgin olive oil, and sometimes added sliced organic turkey or eggs cooked any style - hard, over medium, over easy - depending on my mood.

As I got more and more comfortable making my own at home - tweaking the bread I used, finicking with how long I toasted it for, experimenting with how much lemon or lime I put in the avocado smash - I began to get more creative.

This recipe is my latest masterpiece, and I dare say, it’s a show stopper. It’s a feast for the eyes and the taste buds, and it happens to be highly nutritious! The avocado contains brain-supporting fat and gut-healthy fiber and the butternut squash provides antioxidants like vitamin C, vitamin E and beta-carotene.

Adding to the nutrition are the sliced radishes that are full of potassium, vitamins C, A, E, K and B6, to name a few. The pickled red onions are a game changer, not only because of the added umami flavor that really pulls everything together, but also because they are high in quercetin, an antioxidant that has been shown to protect against allergies, heart disease and even some cancers!

The piece de resistance, of course, is the probiotic cashew drizzle, infused with the gut-friendly Just Thrive Probiotic that supports gut and immune health, among many other things. The cashew drizzle also adds a dash of plant protein and a nice hint of color to finish things off.

Enjoy this recipe for breakfast, serve it up as mini appetizers for friends, or eat it for lunch or dinner. Just don’t be surprised if this becomes your new favorite meal.

Butternut Squash Avocado Toast (with Probiotic Cashew Drizzle)

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Diet: Gluten free, dairy free, vegan
Servings: 4


For the roasted butternut squash:

  • 1 medium butternut squash, skin on, sliced ¼ inch thick
  • 2 tablespoons avocado oil
  • Sea salt and pepper to taste
  • For the smashed avocado:
  • 2 avocados
  • Sea salt and pepper to taste

For the probiotic cashew drizzle:

  • 1 cup cashews, soaked overnight and strained
  • The juice of 1 lemon
  • ½ cup of filtered water
  • 2 capsules of Just Thrive Probiotic, just the powder
  • 1 tsp coconut aminos
  • ½ tsp Celtic sea salt
  • A pinch of black pepper

For the assembly:

  • 4 slices of gluten free bread, toasted
  • Coconut oil or grass fed butter (to spread on the toast)
  • 2 large radishes, thinly sliced
  • Pickled onions (you can make your own* or buy them)

*If you’d like to make your own, I use celebrity health coach Kelly Leveque’s recipe: whisk together 1 cup filtered water, ½ cup of apple cider vinegar, 1 tbsp coconut sugar and 1 tsp sea salt. Thinly slice 1 red onion and place it in a mason jar. Pour the liquid over the onions. Cover the mason jar and leave the jar out at room temperature for about an hour. Transfer the jar to the fridge and enjoy them as you see fit. They last for months in the fridge.


Preheat oven to 400F.

  1. Begin by roasting your butternut squash. You can prepare this ahead of time and just keep it in your fridge for when you want to whip it out to make more toast!
  2. Line 2 baking sheets with parchment paper. Place your thinly sliced pieces on the pans and drizzle them with avocado oil, sea salt and pepper. Toss with your hands to ensure all the pieces are coated with oil and then spread them back out evenly across the pan.
  3. Bake for 20 - 40 minutes, or until tender. Remove from the oven and set aside.
  4. Next, make your cashew drizzle. Place cashews, lemon juice, water, coconut aminos, probiotic powder, sea salt and pepper in a blender and blend on high until smooth and creamy. If the consistency is too thick, add a teaspoon of water and blend again. Continue adding water until you get the consistency you desire (like a thick dressing). You may have to adjust your seasonings if you end up adding a lot of water. Place in a mason jar and set aside.
  5. Toast your bread as desired. Smear it with either coconut oil or grass fed butter. Then smash avocado onto all 4 pieces of toast with a fork. Top with sea salt and pepper.
  6. Next, cut your roasted butternut squash into pieces that fit the toast and place on top of the avocado. Then top the squash with neatly arranged sliced radishes, followed by about a tablespoon of pickled onions per piece of toast.
  7. Drizzle some of the pickled onion juice over the pieces of toast.
  8. Finally, drizzle the toast with about a tablespoon of probiotic cashew drizzle to finish off your toast. If you’d like to get fancy, consider adding a few microgreens to the top of each slice of toast for added color and nutrition.
  9. Slice to the desired sizes, serve and enjoy!


Follow me for more recipes and parenting tips at themomfeedpodcast on Instagram!

Love, Lauren

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