The Herb Somm’s Winter Butternut Toast

  

Winter Butternut Toast  Yield: 8 - 10 servings   Cook Time: 1 hour 30 minutes Equipment:  Food processor, Small saucepan, Sauté pan or griddle, Basting brush, Spatula, Chefs knife, Bread knife, Baking sheet

Ingredients: Butternut Squash Purée 1 medium Butternut Squash 2 tbsp softened butter Dash of Salt, to taste Dash of Pepper, to taste 2 tbsp Potli Premium CBD Raw Honey Dash of Ground Cinnamon, to taste Winter Butternut Toast 1 loaf of Bread, cut into ½ inch slices 2 cups Chanterelle Mushrooms, chopped lengthwise 2 cups Porcini Mushrooms, chopped 2 to 3 tbsp Butter 4 tbsp Olive Oil 2 Cloves of Garlic , sliced into almond-shaped pieces 10 oz. Baby Spinach Potli CBD Infused Cold-Pressed EVOO

                                         

Step 01 | Preheat oven to 350 degrees Fahrenheit. While the oven is heating, cut the butternut squash in half lengthwise and remove the seeds and inner material. Place the squash onto a baking sheet, flesh side up, then begin to heat the butter in a small saucepan until softened. Once the butter is partially melted, remove it from heat. Using a basting brush, coat the squash flesh with the butter until saturated. Add a dash of salt and pepper, then place it into the oven and bake for 1 hour or until tender. 

Step 02 | While the butternut squash is baking, cut the bread into ½ inch slices with a bread knife. Using a basting brush, coat both sides of the bread with olive oil and a dash of salt, then cook on the stovetop using a heated sauté pan or griddle. Flip the bread consistently using a spatula, and cook until it’s crispy on both sides. Set aside.

Step 03 | Once the squash is done baking, remove from the oven and let cool to room temperature. Use a spoon to scoop out the flesh and place it into the bottom of a food processor or blender. Add the Potli honey and cinnamon to taste, then blend it until the squash turns into a purée. Add a touch of water to help with blending as needed. Keep warm and set aside.

Step 04 | Using a sauté pan, heat two to three tablespoons of butter until melted. Add the chopped mushrooms and sauté on medium heat until the mushrooms turn golden brown and tender. Remove from heat and set aside. Using the same sauté pan, heat up four tablespoons of olive oil. Add the garlic and sauté until golden. Next, add the spinach and continue to stir until the spinach shrinks down and becomes tender. Remove from heat.

Step 05 | Top the grilled bread with the warmed butternut squash purée, then add a layer of cooked spinach, mushrooms, and shaved parmesan. Add a drizzle of Potli CBD Infused Cold-Pressed EVOO on each toast, then serve immediately. 

Enjoy!

 

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