Cider-glazed squash toast with goat cheese

Adapted from Andrew Zimmerman

What You Need

For the Spiced Pecans & Squash

  • ½ cup pecan halves

  • 1½ tsp canola (or other neutral) oil

  • 2 tbsp powdered sugar

  • ¾ tsp garam masala

  • ¾ tsp kosher salt (divided)

  • 2 tbsp unsalted butter

  • 1½ tsp chopped fresh rosemary

  • 1 cinnamon stick

  • ½ tsp ground black pepper

  • 2 cups cubed winter squash

  • ½ tsp ground ginger

  • ⅛ tsp cayenne pepper (optional for heat)

  • ⅔ cup apple cider

For the Toast

  • 4 slices country-style bread (about ¾″ thick)

  • Butter, softened

  • Manchego cheese (or Pecorino-Romano), shaved or thinly sliced

🍴 How to Make It

1. Toast the Pecans

  1. Heat oven to 375 °F (190 °C). Line a baking sheet with parchment.

  2. Toss pecans with oil in a bowl.

  3. In a separate small bowl, mix powdered sugar, garam masala, and ¼ tsp salt.

  4. Toss this sugar-spice mix with pecans.

  5. Spread pecans on the baking sheet and bake 10–12 minutes until golden and fragrant.

  6. Let cool, then roughly chop

2. Cook the Squash

  1. Heat butter in a large skillet over medium-high heat.

  2. Add rosemary, cinnamon stick, and pepper. After ~30 seconds add squash cubes, ginger, cayenne, and remaining ½ tsp salt.

  3. Cook ~8 minutes, stirring, until edges start to brown.

  4. Pour in apple cider and reduce heat to medium-low.

  5. Cook, stirring often, until cider evaporates and squash is tender, about 10 more minutes (add splash more cider if dry too fast).

  6. Remove from heat, discard cinnamon stick, and mash squash lightly with a potato masher.

3. Assemble the Toast

  1. Toast your bread slices until golden.

  2. Spread each slice with softened butter.

  3. Spoon a generous layer of mashed cider-glazed squash on each toast.

  4. Sprinkle chopped spiced pecans on top.

  5. Finish with shavings of Manchego cheese.