Description
Maple glazed delicata squash on a piece of sourdough spread with creamy non-dairy yogurt, a simple arugula salad, and toasted walnuts.
Ingredients
Scale
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)
Instructions
- Heat a cast iron pan over medium heat.
- Add olive oil and heat until shimmering and hot.
- Add squash, salt, and pepper.
- Cook for about 10 minutes tossing occasionally until golden brown and caramelized.
- Drizzle maple syrup over squash and toss. Cook for 1-2 more minutes. Remove from heat.
- 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.
- Toss arugula “salad” ingredients together in a small bowl.
- Toast bread.
- 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