Even the best intentioned individuals, like myself, tend to overdo it on Thanksgiving. In case you did, use today to get back on track. Head out for a power walk or a run or sign up for your favorite workout class. Give away the desserts and not so healthy sides, and hang tight to the veggies that you can repurpose and enjoy heathfully over the next few days.
If you have left over brussels sprouts or dark leafy greens, these work great under eggs. As for the turkey, toss it into a vegetable heavy soup or a salad. For any leftover butternut squash or sweet potatoes, this toast is divine.
I came across the recipe for ABC Kitchen's Squash Toast on Food52. I can't say it tastes as good as it does at the actual restaurant, but it comes very, very close. Caramelized onions become sweet onion jam with the help of maple syrup and apple cider vinegar. Roasted squash gets kicked up a notch with some chili flakes, and the addition of mint and creamy ricotta bring this delicious toast home. If you are vegan, sub in cashew cream or loose the cheese all together.
Butternut Squash + Onion Jam Toast
serves 4 to 6
Recipe barely adapted from Food52
- One 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes or 3 pounds sweet potato, cut into 1/2-inch cubes
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon dried chili flakes
- Kosher salt, to taste
- 1 yellow onion, peeled, halved, and thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1 large loaf of whole grain or gluten-free bread. I am partial to She Wolf Bakery maple oat sourdough, sliced.
- 1 cup goat milk ricotta, cashew cream, or dairy-free alternative
- 1/4 cup torn mint leaves
- Preheat oven to 425 degrees. On a parchment paper-lined sheet tray, toss the squash or sweet potatoes with 1/4 cup olive oil, chili flakes, and a pinch of salt. Roast for 30 minutes or until tender. If you already have cooked squash or sweet potatoes, skip this step.
- While the squash is roasting, make the jam. In a saucepan over medium heat, warm 1/4 cup olive oil. Add the onions, stir often, and cook for around 15 minutes until they are soft and lightly browned. Add the maple syrup and apple cider vinegar, and reduce until mixture is jammy, about another 15 to 30 minutes.
- Add the cooked squash or sweet potatoes to the onion jam, stir, and gently mash. You want the mixture to be slightly chunky. Taste, add more salt or chili flakes, if needed.
- Toast your bread, spread a thick layer of ricotta or cashew cream on top, add the squash mixture, and finish with a drizzle of olive oil, salt, and mint.