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.
- 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,
1 lemon juiced or sliced
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.