This old recipe is a tasty version of toast. These are possibly the most divine toasts you will ever eat.
For about 10 toasts:
- 1 butternut squash, peeled and cubed
- 1 baguette, preferably multigrain
- 75 grams of dried cranberries
- 1 cinnamon stick
- 1/2 orange; grate the zest and juice
- Small bunch of sage
- Small bunch of rosemary
- 35 grams of walnuts, chopped
- 1/2 teaspoon of fennel seeds
- 1/4 teaspoon dried chili, crumbled
- 2 tablespoons of red wine vinegar
- Olive oil
- salt and pepper
Serve the toast as a snack, as a side dish with soup or enjoy it with lunch. And buy a good sized pumpkin, because you can safely make extra out of the pumpkin puree. It is also divine on a sandwich or with a piece of fried fish or meat.
Handy: you can make the pumpkin puree and cranberries the day before. On the day itself, all you have to do is cut and toast the bread and briefly fry the herbs.
This is how you make the toast
Preheat the oven to 200 degrees.
Spread the squash cubes on a baking tray. Season the pumpkin with some (ground) fennel seeds, crumbled dried chili, salt and pepper. Pour some olive oil over it and add a broken cinnamon stick. Mix everything together with your hands.
Place the plate in the oven for about 40 minutes, until the pumpkin is soft. Remove the cinnamon stick and let it cool down.
In the meantime, we make the cranberries in a saucepan with the orange zest and juice, plus the vinegar. Simmer for 8 to 10 minutes over medium heat. Is it getting too dry? Then add a splash of water.
Now finish the pumpkin puree. Grind the squash cubes in a food processor or with a hand blender into a smooth puree. Season with salt and pepper and set aside.
Briefly toast the chopped walnuts in a dry frying pan.
Heat the oil in a pan and fry the sage and rosemary leaves briefly, until crispy. Let them drain on kitchen paper. Then add the chopped walnuts to the oil.
Toast the bread slices and spoon some pumpkin puree on each sandwich. Decorate with the sweet and sour cranberries, walnuts and crunchy herbs.
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