I could eat this ridiculously tasty caramelized butternut squash toast every single day and NEVER get over it! Crushed honey roasted butternut squash, crispy sage and crunchy bread that’s coated in a thick layer of tangy goat cheese! It’s sweet, tangy, crispy, crunchy and super easy to make! Serve this recipe as an appetizer or as an easy lunch!
Have you ever been to ABC Kitchen in NYC?
Because if not, you need to book a plane ticket as soon as things return to normal because you MUST eat there!
I still dream about their food.
And this caramelized butternut squash toast is directly inspired by their restaurant!
Back in the day they used to have a kobocha squash and a goat cheese toast on their appetizer menu.
The flavor combo was so so SO good that I knew I had to recreate it with my own personal spin.
So when Roth Cheese asked me to come up with a recipe for their goat cheese, i saw it as the perfect opportunity!
This recipe was originally only created for a sponsored post on instagram, but I loved the recipe so much that I figured I should share!
Between the honey roasted butternut squash, the goat cheese, the fresh sage and the bread, this recipe is sweet, tangy, crispy, crunchy!
And best of all, it’s easy to make so let’s get to it!
What you’ll need
- butternut squash
- olive oil
- kosher salt
- red pepper flakes
- goat cheese (I use Roth!)
- fresh sage leaves
- sourdough bread
How to make it
Let’s make this easy caramelized butternut squash toast with goat cheese and crispy sage!
To begin, start by preheating your oven to 400 degrees.
Now it’s time for the squash. Peel and break down one medium sized squash.
Then toss butternut squash cubes with olive oil, salt, cinnamon, nutmeg and red pepper flakes.
Place the seasoned squash on a baking sheet and roast for 25-30 minutes. You can do a lined baking sheet for easy cleanup although it’s not necessary!
About 10 minutes before the squash is done, add 2 tbsp of olive oil to a large pan and turn the heat to medium.
Add the fresh sage leaves and fry until crispy.
Remove sage then place the bread onto the leftover oil. Toast each piece on both sides until they’re golden brown.
Once the squash is done cooking, place the cubes in a bowl and add the honey.
Use a fork to lightly mash everything together and set aside.
To serve, smear 1 oz of goat cheese onto each piece of toasted bread then top with a few spoonfuls of the honey butternut squash mash.
Crumble the crispy sage on top and serve.
How to Prepare this ahead of time
If you’re preparing this caramelized butternut squash toast for a holiday get together, don’t sweat it! It’s the perfect recipe for prepping ahead of time!
The first thing you’ll want to do is to prepare the butternut squash. Follow the recipe as-is but instead of smearing it on the toast, simply put it in a storage container and stick it in the fridge. You can do this 3-4 days ahead of time.
As for the toast, if your bread doesn’t come sliced, you can go ahead and slice it yourself. Depending on the freshness of the bread, you can do this a day ahead of time.
When you’re ready to serve, just remove the caramelized butternut squash and a log of goat cheese from the fridge one hour before serving.
20 minutes before you’re ready to serve, just crisp up the sage and the bread and you’ll be ready to go!
What to pair it with
Save it for later
I created these pretty images below so that you can save them to your pinterest page!
Not only is it a great way to remember this recipe for later but if you follow me on pinterest, I also share tons of tasty recipes and inspiration daily!
Caramelized Butternut Squash Toast with Goat Cheese & Sage
- 4 cups butternut squash chopped
- 4 tbsp olive oil divided
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp red pepper flakes
- 1/4 cup honey
- 1 4 oz log goat cheese
- 4 sage leaves fresh
- 4 slices sourdough bread
- Preheat oven to 400 degrees.
- Toss butternut squash cubes with olive oil, salt, cinnamon, nutmeg and red pepper flakes. Place on a baking sheet and roast for 25-30 minutes.
- Meanwhile, add 2 tbsp of olive oil to a large pan and turn the heat to medium. Add the sage leaves and fry until crispy. Remove sage then place the bread onto the leftover oil. Toast each piece on both sides until they’re golden brown.
- Then when the squash is done cooking, place the cubes in a bowl and add honey. Use a fork to lightly mash everything together.
- Smear 1 oz of goat cheese onto each piece of toasted bread then top with a few spoonfuls of the honey butternut squash mash.
- Crumble the crispy sage on top and serve.