Roasted Butternut Squash & Feta Toasts

📝 Ingredients

• 300 g butternut squash, weighed peeled and deseeded (about ⅓ of a squash)
• 1 tbsp olive oil
• 3 sprigs fresh thyme
• 4 slices sourdough bread (about 40 g each)
• 1 garlic clove
• 80 g feta
• 20 g pumpkin seeds
• 2 tsp honey
• Salt, black pepper

🍴 Utensils

• Peeler
• Baking tray and baking paper
• Frying pan
• Toaster
• Fork
• Knife and cutting board

📖 Steps

1. Preheat the oven to 200 °C. Peel the piece of butternut squash with a vegetable peeler, scoop out any seeds and fibres with a spoon, then cut the flesh into slices about 1 cm thick so they all cook at the same rate.
2. Spread the slices out on the baking tray lined with baking paper, without overlapping. Drizzle with olive oil, strip the thyme leaves over the top, season with salt and pepper, then turn them by hand to coat well.
3. Roast for 25 to 30 minutes, turning halfway through, until tender inside and lightly golden at the edges. For a speedy breakfast, do this step the day before and keep the squash in the fridge in an airtight container.
4. Meanwhile, toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, stirring, until they puff up and start to pop. Tip them straight into a bowl so they don't burn.
5. Toast the slices of bread in the toaster, or for 3 to 4 minutes under the oven grill, until nice and crisp. Immediately rub the surface of each slice with the peeled, halved garlic clove.
6. Divide the still-warm butternut squash between the toasts (if it's straight from the fridge, warm it for 1 minute in the microwave) and roughly crush it with a fork to cover all the bread, leaving a few chunks.
7. Crumble the feta over the squash with your fingertips, scatter over the toasted pumpkin seeds, drizzle with a thin stream of honey and finish with a grind of pepper. Serve straight away, while the bread is still crisp.