Name: Butternut Squash Toasts with Sweet and Sour Sauce (Agrodolce)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 medium butternut squash, peeled, halved and seeded; 1 tbsp (15 ml) olive oil; 8 slices sharp cheddar cheese; 4 slices multi-grain bread, ¾ inch (2 cm) thick, toasted; 2 cups (50 g) arugula; 1 shallot, thinly sliced; 2 shallots, finely chopped; 2 tbsp (30 ml) olive oil; 1/2 cup (125 ml) apple cider vinegar; 1/4 cup (40 g) pumpkin seeds; 1/4 cup (35 g) golden raisins or other raisins; 1 tbsp capers; 1/4 tsp red pepper flakes; 3 tbsp (45 ml) maple syrup; 3 tbsp unsalted butter

Preparation

Toasts
- With one rack in the upper third and another rack in the lower third, preheat the oven to 450°F (230°C). Line two baking sheets with silicone mats or parchment paper.
- On a work surface, cut the squash into slices ¼ inch (5 mm) thick. In a bowl, toss the squash slices with the oil. Season with salt and pepper.
- Spread the squash slices out over the two baking sheets. Bake for 20 minutes or until tender and golden.
Sauce
- Meanwhile, in a small pot over medium heat, soften the shallots in the oil until starting to brown slightly. Add the vinegar and let reduce by half, about 4 minutes.
- Add the pumpkin seeds, raisins, capers and red pepper flakes to the pot. Mix well. Add the syrup. Simmer for 4 minutes or until the sauce is thick and syrupy. Add the butter and stir until smooth. Season with salt.
- Place two slices of cheese on each slice of toasted bread. Top with the arugula, squash and shallot. Cover with the sauce. Serve immediately.

Butternut Squash Toasts with Sweet and Sour Sauce (Agrodolce)

Categories

Ingredients

Toasts

Sauce

Preparation

Toasts

Sauce

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet