I am a big fan of squash lately. It tastes amazing, it’s earthy and sweet and it has just amazing colour. That bright orange is very appealing, and it doesn’t fade with cooking which is a plus. When squash roasts it gets caramelised, the flavour intensifies and it just looks amazing. I’ve been using squash for our dinners quite a lot, I’ve made some killer pancakes which will be posted soon and I just had to try squash on toast and see how it goes. That’s how squash breakfast toast was born. And wow, does it taste good.
Using squash for breakfast requires a bit of planning. You need to think ahead and roast the squash. I’m not into elaborate preps or wasting a whole oven on just roasting one squash, but this is totally achievable. When you are roasting that chicken or baking banana bread just pop the squash in the oven as well. This will save you time and money. There is almost always room left in the oven. Why not use it. Just chop the squash in half, don’t bother taking the seeds out or peeling the squash, pop in the oven for 40 min up to an hour depending on temperature and voila, you have more options now when it comes to your breakfast during the week. Squash will keep in the fridge for up to a week, so you can really think ahead with this and use the oven economically.
Now let’s come back to the squash breakfast toast. You need a good piece of toast to begin with. Toast it to your liking and then begin layering the flavours. It’s not so much a recipe but an assembly. Add a nice layer of cottage cheese or cream cheese even. The creaminess and slight sharpness of the cheese pairs so well with sweet and mellow squash. Then add chunks of squash. Don’t take the skin off. After all that roasting the skin is soft, sticky and totally delicious. Pile the squash on top of the cottage cheese and add a good sprinkle of salt. Yes, I am talking about adding salt to a rather sweet tasting sandwich. Both cheese and squash will benefit from that flavour booster and it will go very well with the next layer of this toast. Think salted chocolate and you will get the idea. Next add chopped dried apricots. Don’t buy the orange dried apricots. Try to find the brown weird looking ones. The orange ones, although very pretty, are treated with preservatives which make them orange but also compromise the flavour. Naturally dried apricots are dark brown, and taste so much better. So add those to the toast and finish with a sprinkle of sesame seeds for a bit of a crunch and extra layer of nuttiness. Have a good look at that beautiful toast you just made, and then dig in. I know, right? It’s good. Now, repeat the process because you most definitely want to have another squash breakfast toast. And remember to pop the squash in the oven next time you use it 🙂
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* Roasted squash will keep in the fridge for up to a week.