Serves
12-18
INGREDIENTS
- 2 cups chopped butternut squash
- 2 cups chopped pumpkin
- 2 tbsps maple syrup
- 1 tbsp chopped sage
- 1 tbsp chopped thyme
- 1/2 tbsp chopped tarragon
- 2 tbsp virgin olive oil
- 1 tbsp melted butter
- 1/2 cup shaved goat milk gouda
- 1 tsp pumpkin spice
- 1 pc sliced 1cm thick baguette
METHOD
- Peel & roughly chop the butternut squash and pumpkin.
- Toss in stainless steel bowl with olive oil, maple syrup and fresh thyme & sage. Add a pinch of salt and transfer to baking sheet.
- Bake at 375 degrees until caramelized and cooked through, moving around occasionally.
- Slice baguette into pieces that are 1cm thick. Brush with butter, and top with a sprinkle of fresh herbs. Bake at 735 until golden brown and toasted.
- Toss hazelnuts with pumpkin spice, a pinch of salt, and a splash of EVOO. Roast at 375 for 5-10 minutes or until golden brown.
- FOR ASSEMBLY: Top baguette toast with caramelized squash & pumpkin, sprinkle hazelnuts on top. Garnish with fresh sage leaf and shaved goat’s milk gouda.
