CookEat Recipe
Pea and Butternut Squash Toasts
Spiced roasted squash and ricotta bind peas, chopped cashews and finely diced cucumber. Spoon the topping onto small crisp toasts just before serving.
Method
Steps
Step 1
Heat the oven to 200°C. Peel and seed the butternut squash, cut into 1 cm cubes and toss with 1 tablespoon olive oil, garam masala and turmeric. Roast for 20–25 minutes until tender.
Step 2
Cook fresh or frozen shelled green peas (not dried peas) in the measured 700 ml boiling water for 3–5 minutes until tender and drain. Roughly chop plain shelled cashews; wash and finely dice the cucumber.
Step 3
Mash the warm squash with the ricotta and remaining tablespoon oil. Fold in the peas, cashews and cucumber, keeping small pieces visible.
Step 4
Cut the toast into small squares and crisp in a dry pan over medium heat for 1–2 minutes per side. Spoon on the topping and serve immediately in six portions; use a spoon because the cashews make piping unsuitable.
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