Maple Glazed Squash Toast

This Maple Glazed Squash Toast is one of those recipes you don’t even really need a recipe for. Literally the only seasoning in this entire dish is salt and pepper. But I kind of love that. An example of how you can use simple ingredients to make food taste more like itself. By adding salt and maple syrup, the squash tastes even more like squash. Isn’t that a romantic way of thinking about it? But it is a really great reminder to not overthink recipes. Especially as someone who gravitates to complicated recipes since I love the process.

Onto my love for delicata squash. A delicious sweet squash that is easy to cut (I’m looking at you butternut squash) and cooks quickly?! I’m in. So this likely won’t be the last delicata squash recipe that hits the blog this season. Especially because I have two more sitting in my fridge waiting for their moment to shine. 

Now this “recipe” wasn’t exactly my intention. It was Sunday morning, we had just picked up groceries and had eaten out a lot that weekend so I convinced Ryan to be patient and I’d cook something. With a fresh loaf of sourdough and an excessive amount of delicata squash on the counter, “squash toast” seemed like an obvious answer. 

Like I mentioned earlier, delicata squash cooks quickly which makes pan roasting a great option. The squash is caramelized with a little salt, pepper, and a drizzle of maple syrup bringing out its natural sweetness. The walnuts are toasted in the same pan. Don’t clean the pan and the walnuts will pick up some of the remaining maple syrup. The arugula is tossed with olive oil, salt, and pepper. For serving, you need a creamy component. I used coconut based yogurt but you could sub this with whatever your heart desires. Non-dairy cheese options or dairy based yogurt, ricotta, cream cheese, goat cheese. Spread a layer on a piece of toasty sourdough, top with dressed arugula, caramelized delicata squash, and a sprinkle of toasted walnuts. There you have it, Maple Glazed Squash Toast. Eat it for breakfast, lunch, dinner, or a snack.

Love toast recipes? Check out my portobello mushroom toast here.

Maple Glaze Squash Toast

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• Author: kindrootsfood
• Total Time: 25 minutes
• Yield: 4 toasts 1x
• Diet: Vegan

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Description

Maple glazed delicata squash on a piece of sourdough spread with creamy non-dairy yogurt, a simple arugula salad, and toasted walnuts.

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Ingredients

Scale 1x2x3x

Pan Roasted Squash

• 2 tablespoons olive oil
• 1 delicata squash, halved lengthwise, seeds removed, and sliced into 1/4 inch pieces
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon maple syrup

Arugula Salad

• 2 cups arugula
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 cup walnuts, roughly chopped

Serving

• Sourdough, sliced and toasted
• Non-dairy or dairy yogurt, cheese, cream cheese (I used coconut based yogurt)

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Instructions

1. Heat a cast iron pan over medium heat.
2. Add olive oil and heat until shimmering and hot.
3. Add squash, salt, and pepper.
4. Cook for about 10 minutes tossing occasionally until golden brown and caramelized. 
5. Drizzle maple syrup over squash and toss. Cook for 1-2 more minutes. Remove from heat.
6. In the same pan, add walnuts and reduce heat to low and toast, tossing frequently, for 2 minutes until fragrant. Watch them closely! Remove from heat, sprinkle with salt, and set aside.
7. Toss arugula “salad” ingredients together in a small bowl.
8. Toast bread.
9. To serve: spread 1-2 tablespoons of yogurt/ricotta/cheese on toasted bread. Top with arugula, squash, and sprinkle with toasted walnuts.

Notes

• For your creamy component use non-dairy or dairy based yogurt, cream cheese, ricotta, or goat cheese.
• If you cant find delicata squash, you can substitute for butternut squash with the skin removed.

• Prep Time: 10
• Cook Time: 15
• Category: Appetizer, main

Keywords: maple glazed squash toast, maple glazed squash, caramelized squash, toast recipes