Kabocha Squash & Cottage Cheese Sourdough Toast
Sweet roasted kabocha squash, caramelized onions, creamy cottage cheese, and a tangy maple-cider drizzle layered over crisp sourdough. Garlic powder, black pepper, chili flakes, mint, and flaky salt keep the flavor savory, balanced, and bright.
Servings: 2 people
Calories: 350kcal
Ingredients
- 1 Kabocha Squash, Roasted
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon red chili flakes to taste
- 1 Yellow or white Onion, Caramelized thinly sliced
- 1 teaspoon extra-virgin olive oil
- Small pinch kosher salt
Maple-Cider Drizzle
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
For The Toast
- 4 thick slices sourdough bread
- Extra-virgin olive oil for brushing and finishing
- 1/2 to 3/4 cup cottage cheese preferably small-curd
- Flaky sea salt such as Maldon
- Fresh mint leaves thinly sliced or torn
- Optional: extra chili flakes or black pepper for finishing
Instructions
- Prepare the kabocha: Preheat the oven to 400°F. Carefully cut the kabocha squash in half and scoop out the seeds. The skin is edible, so leave it on if desired. Cut the squash in half and roast cut side down or into roughly 3/4-inch pieces.
- Season and roast: Toss the squash with 1 1/2 tablespoons olive oil, kosher salt, garlic powder, black pepper, and chili flakes. If dicing Spread in a single layer on a parchment-lined sheet pan. Roast for 25-35 minutes, turning once halfway through, until tender and lightly caramelized around the edges.
- Caramelize the onion: While the squash roasts, heat 1 teaspoon olive oil in a skillet over medium-low heat. Add the sliced onion and a small pinch of salt. Cook for 20 -30 minutes, stirring occasionally, until soft and deeply golden. Lower the heat if the onions begin to brown too quickly. You should also add a few tablespoons of water when needed to prevent the onions from burning.
Maple Cider Drizzle
- Make the maple-cider drizzle: Combine the apple cider vinegar and maple syrup in a small saucepan. Bring to a gentle simmer and cook for 3-5 minutes, or until slightly reduced and just syrupy enough to lightly coat a spoon. Do not over-reduce; it will thicken more as it cools.
- Make the kabocha mixture: Place about 1 1/2 cups roasted kabocha, 1/2 cup caramelized onions, and 1-2 tablespoons maple-cider drizzle in a bowl. Gently mash and fold together. Keep some texture rather than making a smooth puree. Taste and adjust the seasoning if needed.
- Toast the sourdough: Lightly brush the sourdough with olive oil. Toast in a skillet, grill pan, toaster oven, or under the broiler until crisp and golden around the edges while still slightly chewy in the center.
Assemble
- Assemble: If your cottage cheese is very wet, drain it briefly first. Spread 2-3 tablespoons cottage cheese over each warm toast. Spoon a generous layer of the kabocha-onion mixture over the cottage cheese. Finish with a light drizzle of olive oil and maple-cider drizzle, flaky salt, fresh mint, and optional extra chili flakes or black pepper. Serve immediately.
Notes
• Do not completely mash the kabocha. The contrast between crisp sourdough, creamy cottage cheese, tender squash, and caramelized onion is part of what makes the toast work.
• For a smoother base, blend the cottage cheese briefly before spreading it on the toast.
• If your kabocha squash yields more than you need, refrigerate the extra roasted squash for grain bowls, salads, soup, pasta, or another round of toast.
• The maple-cider drizzle should stay tangy. The squash and onions already provide natural sweetness.
• For a smoother base, blend the cottage cheese briefly before spreading it on the toast.
• If your kabocha squash yields more than you need, refrigerate the extra roasted squash for grain bowls, salads, soup, pasta, or another round of toast.
• The maple-cider drizzle should stay tangy. The squash and onions already provide natural sweetness.