Roasted Butternut Squash and Caramelized Peppers ToastSep 30, 2018
By Chef Christine Moss, The Garden Cafe Woodstock
This recipe is inspired by fall and her bounty. It embraces the colors, flavors and essence of her gloriousness.
*Hopefully, you live close by a local farmer’s market. Most of the ingredients listed were picked up at one near me, including the loaf of sourdough rye bread.
Makes 4 hearty slices.
- 1 small butternut squash, cut it in half lengthwise and scoop out the seeds.
- 1-2 small summer squash
- 1 quart mixed peppers of different colors and varieties
- 3-4 heirloom tomatoes and a handful of cherry tomatoes of different colors
- Sea salt, black pepper, thyme, oregano, vegan butter, garlic, olive oil
- Hearty, flavorful, rustic bread, such as sourdough or peasant bread
- Optional: raw pumpkin seeds, fresh herbs or micro greens
Preheat oven to 375F
- Oil a baking dish with a little olive oil and rub the cut surfaces of the squash halves with a little salt. Place the squash face down in the dish.
- Oil a second baking dish or pan. Slice the squash and peppers lengthwise into thin slices, and cut the tomatoes into halves or quarters. Toss these vegetables together with olive oil, salt, black pepper and thyme. Spread out in the pan.
- Roast the butternut squash and the pan of mixed vegetables together in the oven at 375F for about 30-40 minutes; let the peppers and tomatoes roast and brown at the edges. The butternut squash should be soft and tender and a little browned on the surface of the skin. Set both pans aside until cool enough to handle.
- In a bowl, mash together 2 Tbsp vegan butter with 1-2 cloves freshly crushed and diced garlic. Add a pinch of dried thyme or oregano. Spread onto 4 or more slices of the bread.
- Scoop out the roasted butternut squash and spread it thickly on top of the buttered bread slices. Top with generous spoonfuls of the roasted peppers and tomatoes. Toast in the oven for about 7-8 minutes.
- Garnish with raw pumpkin seeds, freshly chopped herbs or micro greens.