Squash toast turns simple ingredients into something that tastes unique and different without a lot of extra work. Roasted butternut squash and caramelized onions bring sweetness that pairs perfectly with creamy ricotta, salty feta and a dash of crushed red pepper. Piled onto crispy bread and finished with fresh chives or microgreens, squash toast is a great dish for any time of day.
So I really don't like blog posts where you have to read through some long personal story about how the recipe reminds them of a hot summer day sitting on the back porch drinking lemonade with grandma. So, I will always spare you that. But, this one does have a related personal story that I want to share.
I was out running and listening to an audiobook where they mentioned squash toast. I had never heard of squash toast. But I was so intrigued that I actually stopped running and Googled it. Sure enough, squash toast is an actual thing! Not as popular as avocado toast, of course, but it was a real thing. In fact, the creation of squash toast can be credited back to Jean-Georges Vongerichten, a French-American chef, cookbook author and worldwide restaurant owner. I have not seen his original recipe, but I read through many variations and then started making my own squash toast. This eventually led to my own variations, and here we are.
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Ingredients
- Butternut squash
- Olive oil
- Crushed red pepper
- Coarse salt
- Ricotta cheese
- Onion
- Regular salt
- Feta cheese
- Chives or microgreens
- Sturdy bread for toasting
See recipe card for quantities.
Instructions for caramelized onions
Step 1: Slice the onion from root to stem into long, thin slices. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Once the pan is hot, add the onions and stir to coat them. Since onions reduce in size significantly as they caramelize, it is best to overcrowd the pan and stir occasionally.
Step 2: After about 10 minutes, the onions will start to soften and become translucent. Reduce the heat to low and continue stirring occasionally until the onions are very tender and reach your desired consistency or until the squash is done.
The onions do not have to be fully caramelized. If you like a little more texture, stop cooking the onions once they reach your desired consistency.
Substitutions
- Gluten free - for a gluten free option, use gluten free bread.
- Vegan - for a vegan option, use vegan ricotta and feta style cheeses.
- Cheese - use your favorite soft cheese if you don't have ricotta or feta on hand. You could easily substitute goat cheese or another favorite cheese.
- Butternut squash - you can substitute fresh butternut squash, but the cooking time may vary. See the note at the end of the recipe.
Equipment
No special equipment is needed for this recipe.
Storage
Store any leftover squash toast in an airtight container in the refrigerator for up to 2 to 3 days. For best results, reheat it in the air fryer at 375 ℉ for 5 to 6 minutes until warmed through and crisp.
Next Level Tips
- The amazing thing about squash toast is that it can be a meal, like part of breakfast, brunch or dinner. Or it can be an appetizer. It all depends on how you cut it! Leave it uncut or cut in half for a meal. Or cut it in quarters as an appetizer to serve more people!
- Use your favorite microgreen or herb on top. I love chives or micro arugula for squash toast. However, micro arugula is not always available. Trader Joe's has a great mixed microgreen option too.
- If you are buying micro greens or chives just for this recipe, you will have a lot leftover. Use any leftover herbs in a salad. Not sure how to make a basic green salad? Check out my post on how to build a salad.
FAQ
Since we're going for a soft, mashable texture, frozen butternut squash is the best option. It cooks more consistently and has a bit more moisture, which helps it break down easily without too much browning.
You can use fresh butternut squash, either whole or pre cut, but cooking time can vary depending on ripeness. Pre cut squash is sometimes harvested early, which can make it firmer and slower to soften. Roasting fresh squash also creates more browning, which is great for some dishes but not ideal when you want a smooth, mashed texture that retains the original color.
No, if you're short on time, you can steam the squash in the microwave instead. Add the squash and 1 tablespoon of water to a microwave-safe dish with a lid and cook for 7 to 8 minutes, or until tender.
Related
Looking for other recipes like this? Try these:
Butternut Squash Toast
Ingredients
- 4 slices sturdy bread ex. sourdough
- 1 cup ricotta cheese
- 16 ounces frozen* butternut squash
- ¼ teaspoon crushed red chili peppers
- 1 teaspoon course salt
- 2 tablespoons olive oil divided
- 1 teaspoon regular salt
- 1 medium onion sliced
- 2-3 tablespoons feta crumbles
- chopped chives or micro greens
Instructions
- Preheat oven to 425 ℉. Lightly spray a baking sheet with cooking spray or line the baking sheet with a silicon mat.
- While the oven preheats, slice the onion from root to stem into thin slices. Heat 1 tablespoon of olive oil in a small to medium saucepan over medium heat. Once the pan is hot, add the onions and stir to coat. After about 10 minutes, when the onions begin to soften and turn translucent, add 1 teaspoon of salt, stir and reduce heat to low.
- Toss the butternut squash in a mixing bowl with 1 tablespoon olive oil, 1 teaspoon coarse salt and ¼ teaspoon crushed red pepper. Spread in a single layer on the baking sheet and roast for 25 to 30 minutes, until soft enough to mash.
- While the squash is roasting, continue cooking the onions on low, stirring occasionally. Let them slowly caramelize until browned and very tender or until the squash is done.
- Remove the squash from the oven and let cool slightly.
- Lightly brush both sides of the bread with olive oil. Place in the oven and toast for about 8 minutes until crisp, flipping halfway through. Remove and let cool slightly.
- Transfer the roasted squash back to the mixing bowl and mash until smooth.
- Assemble the squash toast by spreading about ¼ cup ricotta on each slice of toast. Top with a layer of mashed butternut squash. Then add a layer of caramelized onions. Sprinkle the feta cheese on top of the caramelized onions.
- Serve whole or cut in half for a meal, or into quarters for an appetizer. Top with chopped chives or microgreens before serving.
Notes
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