Winter Squash on Toast with Miso Marmalade and Goat Cheese

“Things on toast” is a new style of eating that has taken off in San Francisco. In Canada, we have the humble baked beans on toast, and its new age cousin, avocado toast. It’s a great idea to use this dish as an excuse to find your best local baker—good bread makes good toast. Baked beans, move aside.

  • By Chef Brian Skinner
  • April 11, 2016
Image Author: Kevin Clark
  • Yield: Serves 8


1 loaf rustic sourdough bread or baguette

1 medium red kuri, delicata or kabocha squash, sliced and roasted until tender

Miso marmalade (see recipe)

200 to 300 grams goat cheese

Toasted pumpkin seeds

Pumpkin seed oil or extra-virgin olive oil,
for drizzling

1 lemon juiced or sliced


Miso Marmalade

½ cup blonde or white miso

⅓ cup honey

⅓ cup orange marmalade

¼ cup water


Place all miso marmalade ingredients into a pot, and bring to a bubble on the stove. Turn heat down to low and let simmer for about 10 minutes, until it becomes sweet, sticky and jammy.

Transfer to a jar, and allow to cool before using.

Slice and toast bread and stack up as desired with miso marmalade, squash slices, goat cheese, a scattering of seeds and a drizzle of oil. Top everything off with a squeeze or slice of lemon.

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