|2 servings||calories per servings 470||protein serving 19 g||carbs per serving 55 g||total fat per serving 22 g|
Move over, avocado toast - this season we’re all about “squashy toast”! The combo of delicate shredded squash, onion and melted cheese in this dish might remind you of a classic summer squash casserole – but the overall flavors in this dish are escalated thanks to crunchy almonds and the interplay of sweet honey and plucky black pepper on top.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||6 g|
• Center 1 oven rack. Position another below the broiler. Heat oven to 400° F.
• Shred 3 cups squash on a grater. Toss with 1/4 teaspoon kosher salt.
• Transfer squash to a colander. Let stand 10 minutes.
• Squeeze squash to remove excess moisture.
MISE EN PLACE
• Peel and chop onion.
• Peel and chop garlic.
• Zest lemon. Cut lemon into wedges.
• Pick thyme leaves.
• On a baking sheet, brush one side of bread with a total 1 teaspoon olive oil.
• Sprinkle with black pepper to taste.
• Bake until crisp and golden, 10 minutes.
• Remove baking sheet from oven. Heat broiler.
While bread toasts, place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring often, until onion is tender and golden, about 7 minutes.
Tip: If onion starts to scorch, reduce heat, and add a few drops of water.
Stir in squash and garlic. Cook, stirring, until squash is crisp-tender, about 2 minutes.
• Remove from heat.
• Stir in mustard, lemon zest, thyme and almonds. Season to taste with PeachDish Salt.
• Pile on toast slices.
• Sprinkle with cheese.
• Cook under broiler until cheese melts and browns in spots, about 2 minutes.
• Drizzle squash tartines with honey.
• Season generously with black pepper. Transfer to 2 plates.
• Top each tartine with arugula.
• Drizzle any extra arugula with lemon juice and olive oil as desired.
• Serve with lemon wedges, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...