Butternut or acorn: What's your pick? Both are quite nutritious, budget friendly and found in most grocery stores nationwide. If you made our squash soup, take the opportunity to roast extra in peeled cubes so you can whip up some of these gorgeous and delicious toasts for breakfast, lunch or literally any time of day! #Kuri, #delicata and #kabocha squash varieties all have thin and edible skin and would work as great alternatives for this recipe if you feel intimidated by the peeling, this will of course also save time, reduce waste and increase nutrition. We love the flavorful bakana mustard greens in the Mighty Micros blend for this toast! What's your favorite winter squash for roasting? #eatwintersquash
1-2 tablespoons butter (or olive oil)
2 thick (~1”) slices rye or sourdough bread, toasted
1 large sweet onion
3-4 teaspoons shaved parmesan cheese
1 package (3 ounces / 85 grams) Forward Greens Mighty Micros
2 cups butternut squash or acorn, (any variety), roasted in chunks
Flakey sea salt
Pepper, fresh cracked
- Preheat the oven to 425. Use your convection setting for this if you have it.
- Peel, deseed and roughly chop whatever squash you will be roasting. Toss chunks in a generous amount of olive oil, or other preferred neutral flavored high temperature oil, salt and pepper. Spread evenly on a baking sheet making sure the pieces have plenty of space between them. Roast for 18-20 minutes until golden and edges are crisp. Option to flip cubes and rotate sheet pan half way.
- As the squash cooks, move to caramelizing the onion. First half and peel the skin from your onion. Cut thin slices in the classic “half moon” shape. The more uniform you can make the slices, the more evenly they will cook. Heat oil and a sprinkle of salt into a skillet or nonstick pan and bring to medium heat. Stir often to avoid the temptation to raise the heat; the key to caramelizing onions is maintaining constant heat over time. They will take about 15 minutes (and will be totally worth it).
- Slightly warm your greens in a cast iron pan on medium heat, with a very light drizzle of olive oil and sea salt. Toss for 30 seconds and remove from heat. You want them to be still vibrant and green but slightly wilted.
- Heat butter (or oil) in a cast iron or nonstick skillet over medium to medium-high heat. When butter is melted and the pan is at medium heat, carefully add your toast pieces and toast 1-2 minutes each side.
- Build your toast by laying a bed of wilted greens and caramelized onions on the toasted bread, then arrange your roasted squash pieces, about one cup each toast. Top with a generous layer of shaved parmesan. Savor immediately!
Toasts are designed to be served immediately. In the case you have one leftover, store in the refrigerator for up to 24 hours and reheat in the oven or toaster oven.