Roasted Squash & Burrata Toast

Ingredients:

For the Squash Spread:

1 Acorn squash

⅓ cup pine nuts, roasted

3 tbsp olive oil

Salt and ground black pepper, to taste

1 tbsp maple syrup

3 garlic cloves

¼ cup parmesan cheese

For the Toast Assembly:

1 slice of your preferred bread

2 tbsp squash spread

1 burrata cheese

Sprinkle of chili flakes

About 1 tbsp roasted pumpkin seeds

Drizzle of olive oil

1 teaspoon honey

Salt, to taste

Instructions:

1. Preheat the oven to 400°F.

2. Cut the acorn squash in half and use a large spoon to scoop out the seeds from both halves.

3. Place the halved squash on a baking sheet lined with parchment paper.

4. Season with salt and ground black pepper, then drizzle with olive oil.

5. Roast in the oven for about 30-45 minutes or until softened.

6. Once ready, let it cool, then remove the skin.

7. In a food processor, mix the roasted squash with the rest of the spread ingredients. Process until smooth.

For toast assembly:

1. Toast the bread to your liking (I toast it with olive oil in a pan).

2. Spread the squash mixture generously over the toast.

3. Place burrata cheese on top and open it so it covers the toast.

4. Season the burrata with salt, add chili flakes, a drizzle of olive oil, and pumpkin seeds.

5. Finish with a drizzle of honey and serve immediately.