Butternut Squash & Goat Cheese Toast
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Butternut Squash & Goat Cheese Toast calories by ingredient
Introduction
Adapted from The Wednesday Chef: http://www.thewednesdaychef.com/the_wednesday_chef/2013/12/jean-georges-vongeric
htens-squash-toast.html
Roasted, mashed butternut squash, mixed with a sweet/spicy onion jam, on top of goat cheese and toasted whole wheat bread. Adapted from The Wednesday Chef: http://www.thewednesdaychef.com/the_wednes
day_chef/2013/12/jean-georges-vongeric
htens-squash-toast.html
Roasted, mashed butternut squash, mixed with a sweet/spicy onion jam, on top of goat cheese and toasted whole wheat bread.
Number of Servings: 4
Ingredients
-
7 cups cubed butternut squash
1/2 cup extra virgin olive oil
1/2 tsp dried chile flakes
2 tsp salt
1 yellow onion
1/4 cup apple cider vinegar
1/4 cup maple syrup
4 slices 100% whole wheat bread, toasted
4 oz goat cheese
Directions
Adapted from http://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.