You have no idea how happy it makes me that I can finally share this recipe. I used to make this recipe a lot before I became gluten intolerant, but could never find a gluten free bread that was quite up to standard to make it again GF. Now I finally have an option, and I didn’t realise how much I missed having this caramelised squash toast recipe on the menu until now.
This recipe requires next to no prep, only needs one pan and can be left to do its own thing after the first few minutes, so you can leave it to cook while you get on with something else. The full thing takes less than half an hour, can be served as a lunch, an appetizer, or bump up the serving size for a main course – what’s not to love?
Nutritional Information
this recipe is full of micronutrients and healthy fats. Each serving contains 301 calories, 8g of fibre and 3.5g of protein. As for vitamins and minerals, each serving contains half of your daily B2, 75% of your daily vitamin A and a quarter of your daily B1, B3 and folate.
Ingredient Choices and Substitutions
So, the bread. The bread can make or break this recipe. It needs to be something that can be toasted, solid enough to support the weight of the toppings, wide enough to fit a good amount of squash on top, but also not too firm/ dry. If you aren’t gluten free, this is easy. However, if you are gluten free and based in the UK, buy the Genius ciabattas. Just do it. The Schar and BFree panini rolls are both too small, the Schar ciabattas are only good for the base because the top can’t support the squash toppings, and they’re also quite small. Get the Genius ciabattas, they also happen to be the perfect size to fit in the toaster which is very convenient.
If you don’t have apple cider vinegar, use white wine vinegar instead and the maple syrup can be switched for agave or any other liquid sweetener. If you wish to make the topping a softer texture, add more liquids, but ensure to add the same amount of each to keep the ratio the same.
How to Store, Keep, and Reheat
If you have any leftover caramelised squash, that can be reheated, but don’t prepare it on the toast until you’re ready to serve. The squash toast as a whole dish cannot be reheated, but can be eaten later in the day.
Store any leftover caramelised squash in an airtight container and keep refrigerated for up to three days. Do not freeze. To reheat, add to a saucepan on a low heat and warm through for roughly 7-8 minutes. Alternatively, microwave for 3-4 minutes.
Caramelised Squash Toast Recipe
Simple one pan, 6 ingredient caramelised squash recipe, served on crisp GF toast and topped with spicy seeds.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Caramelised Squash Toast Recipe
Ingredients
- 1 ½ tbsp olive oil
- ½ small butternut squash chopped into 1cm squares
- 1 red onion thinly sliced
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- Pinch chilli flakes
Toast
- 2 GF Ciabattas sliced in half
Seeds
- 2 tbsp mixed seeds
- ¼ tsp chilli powder
- Tsp tamari
Instructions
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Heat one tbsp olive oil in a large heavy based pan on a low-medium heat, then add the chopped butternut squash. Cook uncovered for 3-4 minutes.
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Add the red onion, maple syrup, chilli flakes and apple cider vinegar and cook for a further 10-12 minutes with the lid on.
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A few minutes before the squash is due to be bready, prep the seeds. Add the seeds to a small saucepan on a low heat. When the oils start to loosen, stir in the chilli powder and stir continuously until seeds are fully coated. Add the tamari and stir through before removing from heat. Set aside ready to sprinkle over the prepared toasts.
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Lightly toast your ciabattas, you don’t want them to be fully browned, so put your toaster on a low setting.
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When the squash mixture becomes jammy, use a fork to lightly mash the squash.
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Assemble the toast slices by adding a generous amount of squash on top of each piece of toasted ciabatta, then top with the seeds prior to serving.
Serve and enjoy!
Until tomorrow,
Sophie
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