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 large mug of dark, black coffee or tea.
Caramelized Squash Toast [Vegan, Gluten-Free]
- 1 fiesta squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes
- 1/4 cup olive oil, divided
- 1/4 teaspoon dried chili flakes
- Salt and pepper, to taste
- 1/4 cup apple cider vinegar
- 1 large yellow onion, halved and thinly sliced
- 1/4 cup maple syrup
- 1/2 15-ounce can cannellini beans,rinsed and drained
- 2 tablespoons raw walnuts
- 1/4 cup fresh mint, roughly chopped
- 1 loaf of sourdough bread
- 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.