Appetizers, Breakfast, Food, Live, Whole Grains

Roasted Squash Toasts – Recipe!

Winter Squash come in so many varieties with all their bright shapes and colors. Most of us stick to eating the typical squash types, either butternut or spaghetti, but why not venture into unknown territory and explore the other options? Red Kuri Squash are squat with a deep orange hue and have a richer flavor than the squash you are used to eating.

Roasting squash is a simple process, except for that stubborn outer skin however, if you microwave the entire squash for a few minutes first, your knife will slide right in. A quick slice in half to remove all the seeds is what’s required for this recipe, but some squash you can eat the entire thing, skin and all. Not the case with Red Kuri – it’s tougher outer layer is something that you probably wouldn’t enjoy so much.

After a few minutes in the oven, Kuri Squash becomes pudding-like and scoops out of it’s shell in a snap. To create a jam-like topping – mix the filling with a splash of maple syrup and olive oil and a good sprinkling of salt. I just love the sweet, bitter and salty combination – it’s divine to dollop on top of toast that has been drizzled with a little olive oil.

Fresh thyme adds an aroma to each toast that heightens every bite and I think these toasts are perfect served for breakfast, or as an appetizer. This recipe is completely vegan, so if you’re looking to improve your heart health – this is a delicious way to go.

Ingredients

1 small red kuri squash

2-4 pieces whole-grain toast

2 tablespoons maple syrup, divided

2 tablespoons olive oil, divided

2 sprigs fresh thyme, leaves removed

salt

(Serves 2)

To Prepare:

Preheat oven to 400 degrees. Wipe squash with clean towel and place in microwave for 4 minutes. Remove and let cool for 5 minutes. Slice in half and remove seeds with spoon. Place on a sheet pan and rub with olive oil. Bake for 20-25 minutes until soft when pierced with a knife. Remove and let cool for 10 minutes.
Scoop out squash pulp and place in bowl. Add 1 tablespoon maple syrup, 1 tablespoon olive oil and 1/8 teaspoon salt. Stir until mostly smooth.
Toast bread in toaster or under broiler. Drizzle toast with olive oil and dollop squash mixture on each piece of toast. Drizzle with maple syrup and sprinkle with thyme leaves. Slice in half and sprinkle with a little salt. Enjoy!