BUTTERNUT SQUASH & GOAT CHEESE TOASTS

Keeping it simple today with this mouth watering butternut squash and goat cheese toasts. Toasted sourdough bread, layered with roasted butternut squash, goat cheese slices and pine nuts for extra nuttiness. Finish each piece of toast with a drizzle of sweet honey and voila! 

Prep time: 15 minutes

Cook time: 40 minutes

Serves 1 

Ingredients: 

• 100 g butternut squash

• 1 tbsp olive oil

• Salt & pepper

• 50 g goat cheese log, sliced

• 2 slices of sourdough bread

• 1 tsp pine nuts 

• 2 tbsp runny honey

For serving:

• 30 g rocket

• 1 tsp balsamic vinegar

• 1 tsp extra virgin olive oil

• Salt & pepper 

Method: 

1- Roast the butternut squash: Preheat the oven to 200C/180c fan /6 gas mark. Cut the butternut squash into four 1 cm thick slices. Place on a baking dish, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes, or until lightly charred and fork tender. 

2- Layer the ingredients: Preheat the oven to the grill setting. Toast the bread slices. Place the roasted butternut squash on each slice of bread. Use a fork to roughly spread the butternut over the bread. Top with slices of goat cheese and grill for 5 minutes, until lightly golden. 

3- Serve: In a mixing bowl, mix together the rocket, balsamic vinegar and a pinch of both salt and pepper. Drizzle the toast with honey and sprinkle with pine nuts. Add the rocket salad to a plate and top with the toast. Enjoy!