kabocha squash toasts with goat cheese & pepitas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. Place the squash on the baking sheet, toss with 2 tbsp of the olive oil, and spread in a single layer. Season generously with salt and black pepper. Roast, stirring once, until soft and catramelized, 25-30 minutes. In a frying pan, warm the remaining 1 tbsp olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the red pepper flakes and cook, stirring occasionally, for 1 minute. Add the squash and stir to combine. Using a potato masher or a large fork, mash the squash mixture. Spread the cheese on the toasts, dividing it evenly. Top with the squash mixture and sprinkle with the pepitas. Sprinkle with shichimi togarashi or drizzle with chili oil to taste, and serve.