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Nutty Squash Toast

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 4-6 toast 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: SCD
  • Diet: Gluten Free


This low Fodmap Toast is a great way to have your paleo toast that is still low starch!



  • 1 acorn squash
  • 1 tbsp olive oil or avocado oil
  • 2 tsp unsweetened almond butter
  • 2 slices of bacon (sugar free, compliant)
  • 1/4 cup cashews
  • 1/2 tsp cinnamon or pumpkin spice would be great too!
  • 1/2 tsp salt
  • chives


  1. Pre-heat oven to 400F.
  2. Slice acorn squash vertically into 1/2 inch thick rounds.
  3. Remove the seeds.
  4. Rub with olive oil. Roast for 20 minutes.
  5. Set out to cool.
  6. In the meantime, heat a dry skillet on medium-high heat.
  7. Add in the raw cashews and toss with seasoning while you toast them.
  8. Once they begin to brown remove from the heat.
  9. Clean out the skillet, put back on the burner.
  10. Chop up bacon and add to the hot skillet.
  11. Cook until crispy, stir often.
  12. Remove from skillet and place on paper towel to drain fat.
  13. Spread a thin layer of almond butter on your squash rounds.
  14. Place cashews on them evenly.
  15. Sprinkle salt over all of them.
  16. Add the crispy bacon to the rounds.
  17. Finally mince the chives and add them too.
  18. I like to cut the round into quarters and eat it with my hands, but you can also use utensils… but why?

Recipe Notes:

  • Pro Tip: Roast your acorn squash ahead of time, or the day before… makes this a 10 minute meal!


  • Serving Size: 2 slices
  • Calories: 171
  • Fat: 14g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 5g

Keywords: squash toast