Slices of bread topped with roasted maple sage butternut squash puree and served with baby greens and pomegranate. This roasted maple sage butternut squash toast is an amazing appetizer for the fall.
It’s autumn! Not that you didn’t already know that. But I think it has to be my favorite season. As much as I love summer for the gorgeous weather and spring for all the flowers, nothing can outdo autumn in my eyes. All those pretty fall foliage. The trees turning into vibrant shades of reds, oranges, and yellows; the leaves decorating the ground with their brilliance, the crunch of the leaves under your booted feet, *sigh* I love it. I can stare at the trees all day. Well, if I lived anywhere other than in the City, where there are absolutely no seasons whatsoever.
But, oh my gosh. Autumn also means it’s the season for squash. All sorts of squashes. But, my ultimate favorite has to be butternut squash. I love the creaminess and the natural sweetness of these butternut squashes. And, minus the cutting, they’re easy to prepare. Over the past (almost) two years, I’ve featured butternut squash in multiple recipes, and I’m about to do it again.
What’s your fall favorite?
These roasted maple sage butternut squash toast are so delicious. You get the hint of maple and sage, a combination that works so well for fall. And roasted butternut squash becomes puree-like after being roasted so they’re relatively easy to spread on toast. Top them with baby greens such as baby mustard green, baby kale, or baby arugula and just a sprinkle of pomegranate for a pop of color. You have an appetizer that can easily be put together for your family and friends. Or if you’re me, you can eat them as a snack.
Preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with nonstick cooking spray or olive oil.
Remove the skin and cut the butternut squash into cubes. Or, to make life ten times easier, you can just buy them cubed. Because butternut squash is hard to cut into. And as much as I love them, I hate cutting into them. It’s a love hate relationship. Your other option, which is what I usually do, is slice them in half, drizzle a little maple syrup over them, and roast them for two hours. Like with this recipe. If you’re cubing the butternut squash, it will take less time to prepare. Take your pick.
Toss the cubed butternut squash in maple syrup and cover with torn up sage leaves. Place them in a single layer on the baking sheet and drizzle just a little bit of olive oil on top.
Roast the butternut squash for about 25-30 minutes until the butternut squash is tender.
Remove the butternut squash from the oven and allow them to cool for a few minutes. Use a fork to smash the butternut squash into a puree.
Spread the puree on your bread. Lightly layer the top with your choice of baby greens and a pinch of pomegranate arils.
Serve your toast warm.
- 2 cups cubed butternut squash
- 1 tablespoon maple syrup
- 3-4 sage leaves, torn
- 1 ½ tablespoon olive oil
- 4 slices of toasted bread
- A handful of baby greens (kale, arugula, or mustard greens)
- 4 tablespoons pomegranate arils
- Preheat the oven to 400F. Line a baking sheet with foil and lightly grease the pan with nonstick cooking spray or olive oil.
- Add the cubed butternut squash, maple syrup, and sage leaves in a medium sized bowl. Toss to evenly coat the butternut squash.
- Place the butternut squash in a single layer on the baking sheet, then drizzle olive oil onto the butternut squash.
- Roast the butternut squash for about 30 minutes until they become tender.
- Remove the baking sheet from the oven and allow the butternut squash to cool for a few minutes.
- Use a fork to mash the butternut squash into puree.
- Spread the puree onto the slices of bread. Scatter the baby greens and pomegranate on top.
- Serve the toast warm.