Seasonal Squash & Goats cheese toast recipe

We created this gorgeous veggie open sandwich around squash season in 2020. It’s super easy, and a great way to use up lingering squash in autumn.

Serves two.

Approx 250g of Mixed squash or pumpkin (butternut squash will do the trick too)

50g of Rosary St. Ella

Aleppo pepper - we used Rooted Spices (substitute with chilli flakes)

Local runny honey

Pumpkin seeds 

One fresh fig 

Two slices of sourdough bread

Salt, pepper + olive oil

Slice the squash thinly (no thicker than 1cm) and season with salt, pepper and a generous drizzle of olive oil and roast at 160 degrees C for 15-20 minutes, until tender. 

Toast your sourdough, drizzle with olive oil, add slices of roasted squash and top with slices of Ravens Oak, Aleppo Pepper and fig.

Grill your open sandwich until the cheese just begins to melt. 

Top with pumpkin seeds, a drizzle of honey and a little more of that spicy Aleppo pepper.