You deserve to eat food that feels worthy. I love how this Fall Delicata Squash Toast is both so simple to assemble yet also feels kind of indulgent. Once the temperatures cool and the calendar turns to October, for many, it’s all about pumpkin. But, for me, I’ve got another orange beauty as the apple of my eye: delicata squash.
Delicata Squash
Delicata squash has butter yellow skin with green stripes running down it’s length. It’s the only squash that has skin tender enough to eat. Like other squash it provides blood pressure lowering potassium, vitamin C and lots of fiber. It’s also low maintenance to prepare. I like to start by cutting off its ends then slicing it down the middle. Next, slice the squash into thin half-moons. The thinner the better when roasting.
How To Use It
Most simply, it makes for a great side dish. I roast olive oil coated slices in salt, pepper and shake of brown sugar. From there, use the slices in this recipe, on top of salads, added into pasta or pureed into a squash soup. It can go savory with herbs and salt or sweet with maple syrup and cinnamon.
Fall Intentions
The change of season presents a wonderful opportunity to reset, re-evaluate. May this beauty of a meal remind you that you deserve to eat food that tastes and looks good. May you enjoy eating this toast with a friend or eating it alone to savor its pleasure. May you allow eating to be a simple form of self-care and nourishment.
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Fall Delicata Squash Toast
Ingredients
2 small delicata squash, cut into ½ rings, roasted
1 tbsp olive oil
1 cup whole milk ricotta
8 slices sourdough bread, toasted
4 tbsp pumpkin seeds
4 tbsp pistachios, crushed
4 tbsp dried fruit such as currants or chopped dried cherries
Fresh herbs (we used dill)
Maple syrup, for drizzling
Salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Cut ends of delicata squash and then slice squash in half lengthwise. Scoop out seeds with a spoon. Thinly slice delicata squash and place them in a single layer on a parchment paper covered baking sheet. Drizzle with olive oil, salt and pepper.
- Bake squash at 400 degrees for 10 minutes, flip squash and roast for 10 additional minutes.
- Spread a layer of ricotta on toast. Layer on squash, seeds and dried fruit.
- Drizzle maple syrup.
Nutrition
- Serving Size:
- Calories: 247
- Sugar: 6.8 g
- Sodium: 267.1 mg
- Fat: 10.3 g
- Saturated Fat: 3.7 g
- Carbohydrates: 31.5 g
- Fiber: 2 g
- Protein: 5.8 g
- Cholesterol: 16.2 mg