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by Lily Morello www.lilymorello.com
Note: This is not your #basic fall squash recipe!
As a diehard member of Team Savory, as much as I love the smell of pumpkin spice and everything nice come autumn season, my stomach never really craves baked sweets. So I am always trying to come up with ideas to capture fall flavors in ways that are appealing to my own tastes. I realized that pairing honeynut squash with Spice Tribe’s Masa Mole spice blend would be a lovely foundation for a savory fall-themed toast; it contains cinnamon—one of the usual fall suspects—but beyond that, it brings those warm vibes through toasted Mexican chilies.
It was at that point that I decided I was declaring honeynut squash mash toast a thing—the yummiest autumn-iest alternative to avocado mash toast!
If you haven’t heard of honeynut squash before, it’s like a smaller, super adorable, deeper-colored version of butternut squash. Just look at how it is barely bigger than spice bottle. Freakin’ cute! If you take anything away from this recipe, I hope it is this combo of mashed squash and this spice blend. Much like avocado toast, and toast in general, it feels a little silly to me to set a strict recipe for a toast, so top that spiced honeynut squash with whatever you like! In this example, I opted for fried halloumi and crispy sage, followed by a drizzle of good-quality maple syrup because, admittedly, that little bit of sweet does really bring out the natural sweetness of the squash even in a savory dish. I sometimes find halloumi to be too salty though, so if you don’t have a halloumi brand you love but still want that fried cheese goodness on top of your toast, firm queso fresco is a great mild option that you can fry up the exact same way.
Are you ready to swap your avocado toast routine for THIS?