Butternut Squash & Goat Cheese Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
7 cups cubed butternut squash1/2 cup extra virgin olive oil1/2 tsp dried chile flakes2 tsp salt1 yellow onion1/4 cup apple cider vinegar1/4 cup maple syrup4 slices 100% whole wheat bread, toasted4 oz goat cheese
Adapted from https://www.thewednesdaychef.com/the_wednesday_chef/2013/12/jean-georges-vongerichtens-squash-toast.html
1. Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring once, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
2. Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, about 10-15 minutes. Add the vinegar and syrup, stir and reduce over medium-low heat until syrupy and broken down, 10-15 minutes; the mixture should be jammy.
3. Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
4. Toast bread, top with 1 oz goat cheese on each slice, then squash/onion mixture. Enjoy!
4a. Alternatively, boil penne or rigatoni in lightly salted water, setting aside 1-2 cups of starchy pasta water towards the end. Toss the cooked pasta with the squash-onion mixture, thinning it with pasta water until you get the desired thickness and top with grated Parmesan cheese. The amount of squash and onions above will make enough "sauce" for 4-6 portions. If you go the pasta route, you can leave off the ricotta and mint.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLAIRE_2POINT0.
1. Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring once, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
2. Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, about 10-15 minutes. Add the vinegar and syrup, stir and reduce over medium-low heat until syrupy and broken down, 10-15 minutes; the mixture should be jammy.
3. Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
4. Toast bread, top with 1 oz goat cheese on each slice, then squash/onion mixture. Enjoy!
4a. Alternatively, boil penne or rigatoni in lightly salted water, setting aside 1-2 cups of starchy pasta water towards the end. Toss the cooked pasta with the squash-onion mixture, thinning it with pasta water until you get the desired thickness and top with grated Parmesan cheese. The amount of squash and onions above will make enough "sauce" for 4-6 portions. If you go the pasta route, you can leave off the ricotta and mint.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLAIRE_2POINT0.
Nutritional Info Amount Per Serving
- Calories: 633.2
- Total Fat: 34.3 g
- Cholesterol: 13.0 mg
- Sodium: 271.3 mg
- Total Carbs: 74.9 g
- Dietary Fiber: 14.3 g
- Protein: 13.9 g
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