Squash Toast with Caramelized Shallot and Fried Sage
Squash Toast with Caramelized Shallot and Fried Sage is my idea of the perfect toast. These are winter's best flavors
- FOR FOUR TOASTS
- 4 slices Sourdough Bread, best quality, 1/2" slices cut from a round
- 2 tbsp Olive Oil
- 1 tsp Flaky Sea Salt
- 2 cups Roasted Squash, any variety, mashed with a fork
- 1/4 cup Water
- 2 medium Shallots, sliced thin
- 2 tablespoons Butter, unsalted
- 1/2 tsp Salt
- 1/2 tsp Lemon Pepper, freshly ground
- 1 tsp Sugar
- 8 Fresh Sage Leaves, whole
- 2 tablespoons Olive Oil
- 1/4 cup Parmesan Cheese, for serving for serving
- Flaky Sea Salt, for serving
PREPARE THE TOAST
Drizzle or brush the olive oil over four slices of sourdough and sprinkle with a pinch of sea salt. Place on a sheet pan lined with parchment paper and set aside until onions and squash are prepared. When ready, toast the bread in your broiler on the middle rack of the oven until crispy and slightly brown around the edges. Remove from oven and set aside.
FOR THE SQUASH
Place 2 cups of cooked squash in a medium-sized non stick skillet with 1/4 cup of water. Turn heat to medium and let the squash heat through until the water is absorbed and the squash is warmed all the way through.
FOR THE CARAMELIZED SHALLOTS
Add the sliced shallots to the 2 tablespoons of butter in a medium-sized non stick skillet with the salt and pepperCook on medium high heat until soft, about 5 minutes. Add the sugar and stir and continue cooking on low heat, stirring often for about 20 minutes until brown and soft. Remove from pan and set aside.
FOR THE FRIED SAGE
Using the same pan as the onions, add the olive oil to the pan on medium heat until the oil is hot. Add the sage and fry until bubbling and crispy, gently turning them over once with a fork, about 2-3 minutes. Remove from oil and gently place on paper towels until ready to assemble.
Place 1/2 cup of squash on top of each warmed toast, followed by a generous tablespoon of caramelized shallot.
Sprinkle some Parmesan cheese on each toast, and 2 of the fried sage leaves Drizzle with a little olive oil over each toast and a final pinch of flake sea salt
- This recipe can easily be halved or doubled, or made smaller as an appetizer.
- This recipe was updated in December 2019.
Calories: 450kcal | Carbohydrates: 53g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 1358mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12798IU | Vitamin C: 26mg | Calcium: 164mg | Iron: 3mg