Kabocha Squash and Mustard Green Toasts From Root to Leaf by Steven Satterfield
“I love the contrast between roasted squash and bitter greens. This duo works well not only on a dinner plate, but also as a rustic canape for passing or as a simple lunch…mustard, dressed with a little lemon and olive oil, will taste just as good.”
8 servings 1 small Kabocha squash, peeled and seeded, diced into ½-inch pieces 3 tablespoons extra virgin olive oil 2 teaspoons kosher salt 2 garlic cloves, thinly sliced 8 slices rustic bread 1 handful mustard greens, chopped and dressed with a little lemon and olive oil Flaky sea salt Freshly ground black pepper Shaved Parmigiano-Reggiano
Heat the oven to 350 degrees. Toss the squash with 2 tablespoons olive oil, 1 teaspoon salt, and thinly sliced garlic. Transfer the squash mixture to a roasting pan. Roast until the squash is very tender and slightly caramelized, about 35 minutes. Lightly brush the bread on both sides with the remaining 1 tablespoon olive oil and bake directly on an oven rack until lightly toasted. Spread the cooked squash on the toasts. Top with dressed mustard greens, and garnish with sea salt, pepper, and Parmigiano-Reggiano.
Candied Kabocha Squash From It’s All Easy by Gwyneth Paltrow Serves 4
1 kabocha squash 2 tablespoons coconut oil, melted ½ teaspoon kosher salt 2 tablespoons maple syrup 1 teaspoon finely chopped fresh rosemary (about 1 small sprig)
Preheat the oven to 400 degrees.
Cut the squash in half, scoop out the seeds, and cut each half into 8 pieces. Toss the squash with the remaining ingredients on a baking sheet and roast for 30 minutes, or until caramelized and tender.