butternut squash bruschetta toasts with turmeric-brazil nut "cream cheese"

for a bread-less "toast" that will nourish and satisfy!

toasts:

1 large butternut squash, stem cut off and the neck of the squash sliced into 1/2" thick rounds (no need to peel-you can eat the skin!)

-place squash rounds on a baking sheet, sprinkle with sea salt + pepper and bake at 400F for 30 or so minutes until soft and golden on top. 

cream cheese:

1/2 c raw organic brazil nuts, soaked overnight

1/2 c nutritional yeast

1 t turmeric

s + p to taste

2 T lemon juice

1 T acv

-add all ingredients to a high speed blender and blend until very smooth and creamy.

-spread a layer of cream cheese on squash toasts and top with avocado, tomatoes, kraut + parsley. drizzle with a bit of balsamic vinegar and a sprinkle of black sea salt + eat!