Pumpkin Toast
Makes 6 to 10 servings 1 medium pumpkin or 2 large butternut squash 2 tablespoons unsalted butter
Makes 6 to 10 servings
EndTextStartText
1 medium pumpkin or 2 large butternut squash
2 tablespoons unsalted butter
4 ounces honey
4 ounces crème fraiche Salt and pepper to taste
For the vinaigrette:
1 stick unsalted butter 1/8 cup sherry vinegar 1/8 cup honey
1 tablespoon soy sauce 1 loaf sourdough bread sliced 1/2 inch thick
Olive oil
1 tablespoon toasted pumpkin seeds
1 tablespoon toasted
sunflower seeds
All remaining pumpkin seeds, cleaned and toasted
1/8 cup scallions, sliced thin
EndTextStartText
1. Wash and split pumpkin down the middle (north/south). Remove seeds and save.
2. Place butter in cavity, season interior with salt and pepper, and wrap tightly in aluminum foil.
3. Roast at 350 degrees until completely tender.
4. Scoop out "meat" of pumpkin into bowl and discard any skin. Cool down.
5. Mix with honey, crème fraiche, salt and pepper.
6. To make the vinaigrette: Place the stick of butter in a small pot and cook over low heat until butter begins to brown, approximately 8 minutes.
7. Once color is dark brown and smells like toasted hazelnuts, add rest of ingredients (up to the sourdough bread). Season to taste. Hold at room temperature.
8. Season sliced bread with salt, pepper, and olive oil and toast or grill until crisp on the outside but still soft on the inside. Spread with a healthy amount of the pumpkin spread and drizzle a little vinaigrette over the top. Garnish with some seeds and scallions.
Per serving (based on 10): 368 calories, 8 grams protein, 51 grams carbohydrates, 16 grams sugar, 18 grams fat, 35 milligrams cholesterol, 515 milligrams sodium, 3 grams dietary fiber.EndText
ber.