If a snazzy and butter-fried toast with butternut puree, creamy feta, caramelized onions and crispy slightly-bitter walnuts is not the recipe for a particularly good lunch, then I do not know what is.
SNACK VEGETARIAN TOAST WITH PUMPKIN AND CARAMELIZED ONIONS
The Australian organic butternut squash can finally be found in the supermarkets, and I love it. I’ve always had one thing for pumpkins. The sweet taste and the wonderful potato-like consistency are really ideal in many different dishes, and I am always super careful to get their short season utilized to the maximum. In the past, I have used the Hokkaido butternut for both soups, pasta dishes, lasagna, disguised as fritters and the like, and now the pumpkin has also found itself in a pan-fried toast. That is recommendable, and therefore I share the “recipe” with you here, although it is not so detailed. So I just could not mash my way through this case without sharing it with you too, and it was not just all quantities I was just paying attention to getting written down.
CRISPY TOAST WITH HOKKAIDO MOSS, FETA AND WALNUTS
Now that we’re at lunch, I’m not the type to eat the same thing for lunch day in and day out. Because both my days of working with the blog and my days at the studio are different every day, I often just eat just lunch when it fits in… and based on what the fridge holds.
On the other hand, it is a rarity that lunch consists of toast. Which is a mistake. big mistake. So something must be done about it because toast is probably the easiest dish, which can even be varied endlessly, which is absolutely ideal when you never quite know what the fridge holds.
… Yes and then a crispy butter-fried toast with butternut, feta, walnuts and caramelized onions just tastes really good, which is probably the most important thing about it all
PAN-FRIED TOAST OR TOAST FRIED IN PANINI IRON?
This time I chose to fry the toast in the pan because I had already had a go at it when I made the caramelized onions.
Most often when I make toast or panini, I fry them in our optic grill (advertising link) or in our Tefal, but it doesn’t really do that much. The only thing that is important is that you do not skip the butter on the bread. It gives the most beautiful taste and consistency that you will not want to do without!
Ingredients
Toast with butternut
2 pieces of sourdough bread or casserole bread (halved)
Butter
A little good mayonnaise (preferably homemade)
A little good mustard
6 tablespoons baked butternut squash puree
30 g feta cheese
6 walnuts (roasted)
A little Argula
Caramelized onions
1 small onion
1-2 teaspoons of unsalted butter
sea salt
1 squeeze of lemon juice
Possibly. a little honey
Instructions
Pumpkin puree
- If you have not baked butternut lying in the fridge from the day before, start by making butternut puree.
- Turn the oven to 200 degrees hot air and rinse and divide the butternut in half. Remove the seeds and place the butternut inside out on a baking sheet lined with parchment paper. Bake the butternut in a hot oven until the meat is completely tender. It takes approx. 30 min.
- When the butternut is completely tender, take it out of the oven and mash it roughly with a fork. I finely chop the pumpkin peel and mix in the bog as it gives a nice bite.
Caramelized onions
- For the last 10 min, the butternut is in the oven to make the caramelized onions. Halve the onion and cut it into thin half rings.
- Put butter on a pan and fry the onions until golden. Stir frequently.
- Before the onions are taken off the pan, add sea salt, a squeeze of lemon juice and possibly a little honey and fry for a moment.
Toast
- Spread butter on each outside of the bread. Turn the butter side down towards the bacon board so that the other side of the bread is facing up.
- Put mayonnaise on one of the slices and mustard on the other.
- Spread butternut puree, caramelized onions, crumbled feta cheese and coarsely chopped roasted walnuts on top of the mayonnaise and place the second slice of bread on top with the mustard side down.
- Grate the toast golden on both sides on a pan and serve it crispy and warm. Serve with a little arugula on.
