Welcome to Toast + Talk: Small bites with people who inspire us.
We recently had the pleasure of welcoming Birchbox CEO and Co-Founder, Katia Beauchamp, into our Plated Test Kitchen. Even better, we also got to indulge in a delectable Butternut Squash and Ricotta Toast recipe, while our CEO and Co-Founder, Josh Hix was able to ask her questions about her inspiring career. Watch below:
Roasted Butternut Squash Toast with Red Onion Jam, Honey and Mint
Recipe inspired by ABC Kitchen’s version
1 2-pound butternut squash, peeled, seeded and cut into 1-inch cubes
¼ cup extra-virgin olive oil, more to taste
¼ tsp nutmeg, freshly shaved
Salt, to taste
2 Tbsp salted butter, plus more for bread
1 large or 2 small red onions, peeled, halved and thinly sliced
¼ cup apple cider vinegar
¼ cup maple syrup
1 large loaf of crusty bread, cut into thick slices
1 cup whole milk ricotta
Honey, for finishing
Flaky salt, for finishing
¼ cup mint, large sprigs chopped, small sprigs reserved whole
Preheat oven to 425 degrees.
Line a large baking sheet with parchment paper. In the baking sheet, toss butternut squash, olive oil, nutmeg and salt. Roast until tender and caramelized, approximately 15-20 minutes.
Meanwhile, prepare the red onion jam. In a medium pan, heat the butter over medium heat. Add the red onions. Stir and cook until soft and melted, about 15-20 minutes. Add the vinegar and maple syrup, stirring to break up any bits stuck to the bottom of the pan. Reduce the liquid in the pan until contents are jammy and sticky. Remove from heat, taste for seasoning and reserve for plating.
In a large bowl add the roasted butternut squash. Toss and mash slightly, maintaining most of the chunks. Taste and test seasoning, add more salt if needed.
Butter slices of bread from “wall to wall”, as Gabrielle Hamilton of Prune would say; leave no surface of the slice bare. Toast in the oven until golden.
When toast is cool enough to handle begin to assemble. Schmear a healthy dollop of ricotta on toast. Add a layer of red onion jam. Spoon roasted butternut squash on top of jam. Drizzle with honey (for an extra kick, Mike’s Hot Honey would be a tasty alternative). Sprinkle with crunchy salt and garnish with mint sprigs and pieces. Serve warm or at room temp.
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