There is nothing new or unusual about mashed squash or about mashed vegetables on toast. (What’s new is that the toast is now frequently called crostini.) Still, it’s not surprising some veggie-toast combinations will come as revelations.
This squash-toast combination is served by Dan Kluger, executive chef at ABC Kitchen in Manhattan. The squash is creamy but chunky. There is a lot of complex sweetness, but acidity as well, and it’s lean as well as fatty.
Put it on nicely toasted bread and you have a real winner. But it also occurred to me that the mashed squash alone would make a terrific holiday side dish.
Dan’s boss, Jean-Georges Vongerichten, showed me how to put it together.
For a printable copy of the recipe, click the link: