This is one of my favorite fall-ish toasts—sweet, spiced delicata squash piled on crusty bread with creamy goat cheese and a balsamic drizzle. I always use Meredith Dairy goat cheese (and the oil from the jar!) for an extra hit of richness.
Ingredients:
(Serves 2)
1 delicata squash
2 tbsp olive oil
½ tsp ground cumin
¼ tsp ground cinnamon
Salt & freshly ground black pepper
4 slices of baguette or rustic bread, toasted
Goat cheese (Meredith Dairy, if you can find it)
Balsamic glaze, for drizzling
Optional: flaky sea salt (like Maldon), for finishing
Play by Play:
Preheat oven to 375°F.
Slice the delicata squash in half lengthwise and scoop out the seeds with a spoon.
Cut into half-moons, about ½-inch thick. Toss with olive oil, cumin, cinnamon, salt, and pepper.
Spread on a sheet pan and roast for 30–40 minutes, flipping halfway through, until browned and tender.
Toast your bread, spread with goat cheese, and top with a few pieces of roasted squash.
Drizzle with balsamic glaze and finish with a pinch of flaky salt if you’re feeling fancy.
