Avocado Toast Is Out, Squash Toast Is In
Make it for breakfast, lunch or dinner
Guys. The apocalypse avocado shortage is upon us, which means it’s time to swap out your daily avocado toast for something new. Introducing squash toast. It’s seasonal, festive and totally delicious. Here’s how to make it at home.
What do I need? A few slices of bread (we suggest a hearty multigrain), a sweet, yellow-fleshed squash like kabocha or butternut squash, extra-virgin olive oil and apple-cider vinegar. (You’ll also need some fun toppings, but we’ll get to that later.)
What do I do? Cut the squash into ½-inch pieces. Place the pieces on a baking sheet and season with olive oil, salt and pepper. Roast in the oven at 450°F for 15 to 20 minutes, until tender. Remove from the oven and mash the squash in a bowl. Add a drizzle of apple-cider vinegar. (If you prefer sweeter squash, add maple syrup or honey to taste.)
What about those toppings? Glad you asked. Once your squash is smooth—like the consistency of hummus—spread it onto the sliced bread. Add any desired toppings. Think red-pepper flakes and sunflower seeds; cherry tomato halves and ricotta cheese; heck, even shaved brussels sprouts and a drizzle of balsamic.
Be warned: You may never settle for another type of toast ever again.