Butternut Squash Toasts Inspired by ABC Kitchen
When I got to spend 2 dreamy days with my dear friend Liz in New York awhile back (she’s also the super talented gal who produced the Yummy Mummy Kitchen cookbook trailer!) tasting and ice skating our way through the city, we stopped at ABC Kitchen for their famous Squash Toast. When I got back home I recreated this delicious snack at home. I just found these images I took last year and realized this would be a perfect appetizer for Thanksgiving, or any fall or winter day, and had to share the recipe with you. You’re going to love it!
I actually accidentally made these toasts after making Butternut Squash Empanadas from one of my all-time favorite food blogs, Sprouted Kitchen. I made a small batch of the empanadas and had more of the filling left over. The filling was an absolutely divine mixture of roasted butternut squash, warm spices, and herbs, and I was left wanting more filling and less crust. The filling reminded me of the toasts I had had at ABC Kitchen… but even tastier and more flavorful. The ABC Kitchen Squash Toasts are made with ricotta cheese, but I like these better with goat cheese. Not only did I like the filling better on bread than empanadas, but it’s much much easier than dealing with pastry dough.
And in case you want to make the ABC recipe recipe with ricotta, it’s on Food 52 here.
Butternut Squash Toasts
Ingredients:
Squash topping
1 small butternut squash
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon cinnamon
3 cloves garlic, finely minced
1 shallot, finely minced
1 teaspoon smoked paprika or chipotle powder
1/2 teaspoon ground nutmeg
2 tablespoons chopped green herbs (some combination of sage, parsley, cilantro, thyme)
1 small butternut squash
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon cinnamon
3 cloves garlic, finely minced
1 shallot, finely minced
1 teaspoon smoked paprika or chipotle powder
1/2 teaspoon ground nutmeg
2 tablespoons chopped green herbs (some combination of sage, parsley, cilantro, thyme)
To assemble
1 loaf crusty bread, sliced
1 loaf crusty bread, sliced
5 oz. goat cheese
fresh mint, sliced
Instructions:
1. Since I didn’t come up with the recipe for the squash, I’m going to send you over to Sprouted Kitchen’s Squash Empanadas. Just follow the instructions for the “filling” there.
2. Lightly toast the bread slices (optional). Spread with a layer of goat cheese. Top with the squash mixture and sprinkle with a little sliced mint. Enjoy!
