Butternut Squash with Goat Cheese Toast
1 slice multigrain bread grilled or toasted
¼ cup caramelized butternut squash
¼ cup whipped goat cheese
⅛ cup mustard greens
1 TBSP olive oil
1 TSP honey
2 TBSP toasted pumpkin, sunflower, and hemp seeds
1 TSP Maldon sea salt
Spread a thick layer of goat cheese over toast.
Place 5 to 7 large chunks of butternut squash on top of the goat cheese. Place a few small pieces of mustard greens in between the cubes of squash. Drizzle with honey and olive oil.
Sprinkle salt and seed mix over the top.
Whipped Goat Cheese
8 ounces goat cheese
2 TBSP olive oil
1 TBSP ground black pepper
Pulse cheese in robot coupe until smooth, add olive oil, pulse until homogenous.
Caramelized Butternut Squash
1 large butternut squash (peeled and cut into large dice)
¼ cup blended oil
½ cup brown sugar
½ TSP cumin
1 TSP cardamom
½ TSP coriander
1 TSP cinnamon
½ TSP black pepper
Preheat oven to 425˚F.
Toss butternut squash with olive oil. Add honey, spices, and salt to taste. Place on a cookie sheet lined with parchment paper in one even layer.
Roast the squash in the oven for 25 to 30 minutes until caramelized and tender. Remove and reserve until ready to serve.
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