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Caramelized Squash Toast [Vegan, Gluten-Free]
Need a little something for breakfast? Try this caramelized squash on toast. Made with a savory, tangy, and sweet caramelized squash and onion spread, a creamy cannellini bean and walnut paste, and bright, fresh mint atop think slices of crusty sourdough bread, nothing about this will disappoint. Serve with a... Read More
Ingredients You Need for Caramelized Squash Toast [Vegan, Gluten-Free]
How to Prepare Caramelized Squash Toast [Vegan, Gluten-Free]
- In a medium Dutch oven or heavy pot, heat squash, 2 tablespoons olive oil, chili flakes, and seasoning over medium-high heat. Cover the pot and allow contents to cook, stirring occasionally to avoid burning, for about 10-15 minutes, or until squash is fork-tender. Transfer to a large mixing bowl, gently mash, then set aside.
- Meanwhile, in a small saucepan, heat remaining 2 tablespoons olive oil over medium-high heat until just hot. Add onions and sauté, stirring frequently, until they begin to soften and darken, about 15 minutes. Add vinegar and maple syrup and reduce until everything is jammy, about 15 more minutes. Transfer the onion mixture to the cooked squash, gently combine, then set aside.
- In a food processor fitted with an "S" blade, gently pulse cannellini beans, walnuts, and 2 tablespoons fresh mint until a smooth, creamy paste is formed. Set aside.
- Spread cannellini bean mixture on bread. Then, spread a thick layer of the squash-onion mixture. Top with remaining chopped mint, then slice into 10 equal pieces.
Nutritional Information
24g Carbohydrates | 12.7g Fat | 5.7g Protein | 3.3g Fiber | 8.5g Sugar
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