This open-faced sandwich originated at ABC Kitchen in New York City. It features seasonal kabocha squash blended with cinnamon and a little bit of honey, thus enhancing its natural flavors. Adding goat cheese brings an extra pop of tartness, while the fresh mint balances everything out with its herbaceous goodness.
And although kabocha squash is recommended, you can try this recipe with butternut squash and yams and it is equally as delicious.
- 2 cups of kabocha squash (deseeded and chopped)
- 1 1/2 tbsp. rice wine vinegar
- 1/2 tsp. salt
- 1 dash cinnamon
- 3 tsp. honey
- 3 oz. goat cheese (crumbled and room temp)
- 1 tbsp. fresh mint (chopped)
- Salt and pepper, to taste
- 1 large piece of thick-cut bread (sourdough)
- Begin by boiling the kabocha squash with the vinegar until it's al dente and a fork is easily stabbed through; about 15 to 20 minutes.
- Drain the squash, reserving a little bit of the water, and add salt, 2 teaspoons of the honey, and a dash of cinnamon.
- Using a hand blender, pulse the squash mixture until a chunky paste is developed. If your mixture is too thick and won't blend, little by little add a small amount of the squash water back into the mixture and be sure to season the entire thing with salt and pepper.
- Next, toast your bread and smear on some goat cheese. If the goat cheese you have will only crumble, that's ok; just be sure to evenly distribute it over the entire sandwich. Remember, we want every bite to be perfect!
- Now smear on the kabocha mixture and top with a drizzle of remaining honey.
- Lastly, add the mint and a few cracks of fresh pepper and flakes of sea salt.
- Slice in half and serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||15 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||6 g|