Squash goals! Fill your home with the aroma of autumn this toast Tuesday by baking butternut squash with sage kefir butter. Spread farmer cheese and pureed roasted squash on fresh pumpernickel, then top with crispy fried sage leaves and pumpkin seeds.
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole fat milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Prebiotics + Probiotics = a Healthy You
Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular. Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system.
Servings: 1 - 2Ingredients
- 2 slices of toasted pumpernickel
- 1 cup cooked butternut squash
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder or 1 crushed garlic clove
- 2-3 tbsp pumpkin seeds
- 1/2 cup farmer cheese
Sage Kefir Butter
- 1/2 cup
- 1 quart heavy whipping cream (32-36% butterfat)
- 1/2 tsp dried sage
Directions
- Roast butternut squash (tossed with salt & olive oil) in a 350 degree oven till golden brown. Once out of the oven, toss with a tsp of sage kefir butter and mash the squash with garlic powder or crushed garlic.
- Top toasted bread with farmer cheese, butternut squash, pumpkin seeds, and fried sage.
- For fried sage: toss sage leaves with olive oil and broil till they start to slightly harden.
- Kefir Butter: follow the directions by clicking the link and folding in dried sage.