INGREDIENTS: To make this recipe you'll need a butternut squash, bacon fat (or coconut oil) and what ever toppings you want to put on your Sundae. In this recipe, I'll tell you how to make my Basil Breakfast Sundae. For that you will also need, 3 TBSP Coconut Butter, 1 TBSP Coconut Oil, 2 TSP Dried Basil, a Sprinke of Salt, 1 and a half green onion (chopped) and 3 Large Eggs.
Preheat your oven to 400*. To begin start by peeling your butternut squash. Cut your squash into 3/4 of an inch thick pieces, starting at the stem side (this is important, because there are no seeds on this end). Cut about 6 slices, to serve about 2-3 depending on how hungry everyone is. Then baste the slices with the bacon fat or coconut oil. Place the slices on a cookie sheet and cook for 40 minutes, or until crispy, flipping half way through.
While the squash is roasting, prepare your toppings for your Sundays! You can do whatever you want! You could make it more pizza like, with salsa, ground beef and cashew cheese! You could do cashew cheese and and spinach on top! Whatever your heart desires!
For the time being, I will share my recipe for Basil and Egg Toppings! Hopefully more varieties to come in the future!
In a small pot, melt together your coconut butter and coconut oil until smooth on low. While this is melting, scramble your eggs with bacon fat or coconut oil in a medium size pan. Once your coconut mixture is melted, add in the basil, green onion and salt.
Assemble your Sundae's by first spreading the coconut basil mixture on with a knife, then place the eggs on top. Garnish with left over green onion. You'll want to enjoy these with bacon, or another meat as they are so incredibly rich, that you will need something balance out the flavors! Enjoy!