This Weeks Share
Kalamata Olive Bread
Millet Sandwich Loaf
Cinnamon Raisin Rolls
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This week I came across a delicious recipe for Winter Squash Toast with Goat Cheese at the Smitten Kitchen. It’s fantastic on the Millet Bread and I am sure on the Olive Loaf as well. Here is my version of her recipe:
Winter Squash Toast with Goat Cheese and Cider Vinegar
2.5 pounds kabocha or other winter squash
1/4 cup olive oil
1/2 teaspoon dried chile flakes
1 yellow onion, peeled and thinly sliced
1/2 cup apple cider vinegar
1/4 cup maple syrup
4 slices Millet bread
1/2 cup goat cheese
Heat oven to 450F. Halve, seed and cut your squash into 1/4-inch thick slices. Toss with 3 tablespoons olive oil, 1 to 2 teaspoons salt and chile flakes until evenly coated. Transfer mixture to baking sheet and roast until tender and slightly colored, anywhere from 20 to 40 minutes, flipping once about 2/3 of the way through. Once tender, you can cut the flesh from the skin and discard it.
Meanwhile, heat 3 tablespoons olive oil in large skillet over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until onions are softened and beginning to brown, about 10 to 15 minutes. Add vinegar and syrup and reduce heat to medium. Cook, stirring, until onions are soft and broken down, another 10 to 15 minutes.
Pile squash on top of the onions in the pan. Use a fork to slightly mash the mixture.
Heat aother large skillet over medium-high heat. Add 1 tablespoon olive oil per slice of bread, and cook bread until just golden brown on both sides. Drain on paper towels. Spread cheese on toasts, heap with the squash-onion mixture and sprinkle with coarse salt. Enjoy!
If you want to look at the original recipe from Deb at the Smitten Kitchen you can find it here:
Since I forgot to put the ingredients for the Cinnamon Raisin Rolls on your note, here they are:
org. wheat flour, org. sugar, butter, org. Simis Ranch eggs, org. raisins, org. powdered sugar, dry yeast, org. cinnamon, sea salt.
Have a great week!