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.
Ingredients
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
Directions:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/10/26/roasted-maple-sage-butternut-squash-toast/