Butternut Toast with TomaProvence & Honey

Butternut Toast with TomaProvence & Honey

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 Butternut Toast with TomaProvence & Honey

Makes 4 servings


1 large (2 to 3 lbs) butternut squash

6 tablespoons olive oil, divided

salt & pepper

4 slices country bread, 1-inch thick

6 ounces Point Reyes

TomaProvence, shredded

Course salt (such as Maldon)

Honey for drizzle

Chopped fresh thyme for garnish


Preheat oven to 425°F.  Using a peeler, remove skin and white pith from the squash.  Cut squash lengthwise with a large sharp knife and scoop out seeds.  Brush with 2 tablespoons olive oil and sprinkle with a couple pinches of salt and pepper. Arrange butternut halves cut side down in a prepared baking pan and roast until cooked through (but not too soft), about 30 minutes.


Remove squash from oven, transfer to a cutting board and allow to cool slightly. Carefully slice squash into thin slices (⅛" or thinner).


Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil per slice of bread, and cook bread until just golden brown on both sides. Drain on paper towels then place on a sheet pan.


Top each toast equally with TomaProvence, reserving about ¼ of the cheese for a final topping.  Shingle squash slices on top of cheese.  Top with remaining TomaProvence.  Place in oven for 5-8 minutes, until cheese melts and bubbles.  Remove from oven. 


Sprinkle with coarse salt, drizzle with honey, garnish with thyme and serve. 


Note: You'll probably have squash leftover to save for another use.