The perfect winter snack or appetizer, this Winter Squash Toast is a delicious treat that’s easy to make and get creative with!
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I can’t believe today is the first day of winter. But then again, what is time? It has lost its concept completely in 2020, and days become weeks and weeks become months and here we are, a week or so away from 2021.
Food has been the way I’ve kept sane this year, and today’s recipe is a simple one – a trend you’ve been seeing in my latest recipes. I don’t have the energy to dive into complicated recipes lately, and I know I’m not alone. It’s no longer March, when we all wanted to make sourdough bread and learn new cooking techniques. It’s December and we are continuing to survive, and for me to survive, I need bread in all shapes and forms, thus this recipe for Winter Squash Toast was born.
This recipe includes frying sage and it’s super easy!
How to Fry Sage
- Dry herbs.
- Heat two tablespoons of oil in a small frying pan over high heat.
- Place sage leaves in hot oil and fry for a minute. Remove and drain. Crumble and top toast!
You can do this with rosemary as well!
Key Components to Good Toast
- Crusty toasted bread – the bread has to be delicious and I used a French Onion loaf bread that I scored locally on Martha’s Vineyard. Use something sturdy, something you love, something with flavor. I toast it either in my Lodge Cast Iron Pan or my trusty Hamilton Beach Toaster Oven.
- Luscious spread – this winter squash spread was made easily using my Kitchen Aid Immersion Blender. I roasted honey nut squash, blended it until smooth and seasoned it with olive oil and a little salt.
- Crunchy bits – nuts, seeds, crispy herbs, whatever you have that adds a layer of texture is best. I love toasting nuts in a stainless steel pan with not fat at all, so you get the true flavor of the nut!
- Sea salt – always, gorgeous flakes of sea salt make it all come together, whether you go sweet or savory.
- 1 honey nut squash
- 2 slices bread
- 2 tablespoons pecans, toasted
- a few sage leaves, fried
- cheese, optional
- sea salt, not optional
- Preheat your oven to 350F. Cut the squash in half and place on a parchment lined tray, cut side down.
- Roast squash for 45 minutes to an hour, until soft. Let cool.
- Scrape the squash and place in bowl. Mash with fork or blend with immersion blender, until smooth. Season with a drizzle of olive oil and sprinkle of salt. Set aside.
- Toast slices of bread. Slather with squash spread. Top with toasted nuts, crispy sage leaves, and cheese crumbles. Sprinkle sea salt and enjoy!
DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!
Yum! Right up my alley. Thank you, Marnely!
Non dairy, love it. Will try it. Thanks!
This sounds like an amazing combination of sweet and salty, which is exactly how I like it! I will definitely try this. Thanks for the recipe!