👥8 people
⏲️5m
🕐35m
🍽️starter
This roasted squash spread is an excellent choice for your favorite bread or toast.
Ingredients
- 2 tablespoons olive oil, plus more for coating squash
- 2 2/3 cups of 1/2-inch cubes peeled seeded butternut squash
- 1 teaspoon coarse sea salt
- 1/2 cup chicken stock
- 1 1/3 pounds fresh ciabbata or your favorite bread, sliced
- For The Basil Oil:
- 8 leaves fresh basil, leaves picked, stalks finely chopped
- Sea salt, to taste
- 10 oz extra virgin olive oil
Method
- Preheat the EGG to 350º F using indirect heat. Toss the squash in some of the olive oil and salt and pepper. Roast until fork tender, about 20-25 mins. Add the squash to a food processor and process until the puree has no large chunks in it. Slowly add the olive oil while the food processor is running. If the puree is too thick, add a bit of stock (water or cream is fine as well).
- To Make The Basil Oil: Put a few of the basil leaves in a bowl of cold water for later, then place the rest in a mortar. Add a pinch of salt and use a pestle to mash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well and season to taste.
- Place a skillet on the Egg and let it come to temp. Once the skillet is hot, take your sliced bread and dip both sides in the basil oil and fry in the skillet until golden brown, about 1-2 mins per side.
- Lastly, spread the squash puree over the freshly toasted bread and enjoy. Drizzle with extra oil if desired.
