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Autumn Squash Toast<\/p>\nAutumn Squash Toast<\/p>\n
<\/p>\n
Delicata or butternut squash<\/p>\n
Extra-virgin olive oil<\/p>\n
1 tsp. (2g) ground coriander<\/p>\n
Kosher salt<\/p>\n
2 T. (28g) salted butter<\/p>\n
Sage leaves<\/p>\n
2 T. (38g) maple syrup<\/p>\n
Toasted sliced baguette or sourdough bread<\/p>\n
Ricotta<\/p>\n
Toasted sunflower seeds Flaky salt<\/p>\n
<\/p>\n
Preheat your oven to 400\u00b0F (200\u00b0C). Carefully cut the squash vertically and remove the seeds. Cut each half into semi-circles about \u00bc\u201d (6mm) thick. Toss in extra-virgin olive oil, ground coriander, and a big pinch of salt. Transfer squash to a baking sheet lined with parchment paper. Bake for 15\u201320 minutes, or until the squash is tender and slightly caramelized around the edges. 4\u00a0While the squash bakes, prepare the fried sage leaves. In a small frying pan, heat 2 T. butter until melted. Continue to cook until butter begins to brown (if utilizing vegan ingredients, butter may not brown). Once browned lightly, turn off the heat and add sage leaves to the pan. Careful, there will be splatter. After about 30 seconds, the sage leaves should be crisp. Transfer them to a plate lined with a paper towel and set them aside. Add 2 T. of maple syrup to the pan and swirl to combine. Set aside. Assemble the toast by layering ricotta, roasted squash, a drizzle of brown butter maple sauce, and the crispy sage leaves. You can also add some toasted sunflower seeds and\/or flaky salt should your heart desire.<\/p>\n","protected":false},"excerpt":{"rendered":"
Autumn Squash Toast Delicata or butternut squash Extra-virgin olive oil 1 tsp. (2g) ground coriander Kosher salt 2 T. (28g) salted butter Sage leaves 2 T. (38g) maple syrup Toasted sliced baguette or sourdough bread Ricotta Toasted sunflower seeds Flaky salt Preheat your oven to 400\u00b0F (200\u00b0C). Carefully cut the squash vertically and remove the seeds. Cut each half into semi-circles about \u00bc\u201d (6mm) thick. Toss in extra-virgin olive oil, ground coriander, and a big pinch of salt….<\/p>\n