Roasted Butternut Squash Toasts With Manchego And P

Name: Roasted Butternut Squash Toasts With Manchego And Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds butternut squash peeled and cut into a 1-inch dice, about 4 cups squash; 2 tablespoons olive oil; 1/2 teaspoon sea salt; 1 tablespoon unsalted butter President; 1 yellow onion small, diced; 1/2 teaspoon smoked paprika; 1 dash cayenne pepper; 6 slices country white bread; 1 1/2 cups manchego cheese grated; 1/4 cup pepitas for garnish, optional; 1 tablespoon chopped parsley finely, for garnish, optional

Servings: persons

2 pounds butternut squash peeled and cut into a 1-inch dice, about 4 cups squash
2 tablespoons olive oil
1/2 teaspoon sea salt
1 tablespoon unsalted butter President
1 yellow onion small, diced
1/2 teaspoon smoked paprika
1 dash cayenne pepper
6 slices country white bread
1 1/2 cups manchego cheese grated
1/4 cup pepitas for garnish, optional
1 tablespoon chopped parsley finely, for garnish, optional

1
Preheat the oven to 400 degrees F.
2
On a parchment-lined baking sheet, toss the squash with the oil and salt. Arrange in an even layer and roast in the oven until tender and beginning to brown, about 45 minutes.
3
Heat butter in a medium non-stick skillet. Saute the onion over medium heat until soft and slightly caramelized (15 minutes). Stir in the paprika, and cayenne. Set aside.
4
In a medium mixing bowl, combine squash and the onion mixture. Mash with a fork until the squash is semi-smooth. Taste for seasoning and add more salt as necessary.
5
Preheat the broiler.
6
Arrange the bread on a baking sheet. Toast under the broiler until lightly browned on both sides, 2 minutes per side. Slather each piece with squash and top with the cheese.
7
Return to the broiler until the cheese has begun to brown (2 minutes).
8
Garnish with pepitas and parsley, if using, and serve immediately.

1909

kcal

Calories

208

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds butternut squash peeled and cut into a 1-inch dice, about 4 cups squash, 2 tablespoons olive oil, 1/2 teaspoon sea salt, 1 tablespoon unsalted butter President, and more.

Yes, Roasted Butternut Squash Toasts With Manchego And Pumpkin Seeds falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Squash Toasts With Manchego And Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions