This vegetal alternative to avocado toast uses squash, any fall or winter variety that is your personal favorite, in place of the much beloved avocado. We don’t have anything against avocados, but finding good ones, let alone in prime condition, can be tricky at certain times.
That led us to make the wonderful discovery that cooked squash works incredibly well in ALL of the same constructions. Additionally, unlike avocados, hardy squash can very easily be found in several unique varieties, have a long shelf life, and will comfortably live on your counter or fridge until you wish to consume them.
For the Squash Mash:
- 3 Baby Butternut Squash, or any dense squash that you love (about ¾lb -1lb total)
- 2-3 tbsp Olive Oil, (or other flavorful oil)
- 1 TBSP of Honey, (Optional)
- Salt To Taste
For the Pictured Combinations
- Seared Peach Slices
- Cottage Cheese
- Balsamic Vinegar
- Poached Egg
- Sliced Radishes
- Toasted Pumpkin Seeds
- Hot Sauce
- Pickled Cabbage
- Boursin Cheese
- Trim, peel, and cook your squash by whatever method suits your kitchen best. You can microwave, steam, or bake the squash in foil at 375℉. The end goal is the same. You want to achieve fully cooked pieces of squash that are tender, yielding, and easily mash with the press of a fork.
- When all of your squash is cooked, mash it with a fork then combine it with the olive oil, honey (if using) and salt.
- Use while warm, cool, or at room temperature as you would avocado for avocado toast.