How to Make Kabocha Squash Toasts with Miso Jam | Tasting Table
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • :::For the Miso Jam:¼ cup red miso paste:::
  • ¼ cup honey
  • 2½ tablespoons water
  • ¼ medium kabocha squash (12 ounces), sliced ⅛-inch thick
  • Eight ½-inch thick baguette slices, sliced on a bias, toasted
  • Miso jam
  • ¼ cup goat cheese, softened
  • 3 tablespoons pumpkin seeds, toasted
  • Pinch of flakey sea salt
  • Extra-virgin olive oil, for drizzling
  • ½ lemon
Directions
  1. Make the miso jam: Whisk the red miso paste, honey and water in a small saucepan over medium heat until the mixture comes to jam consistency, about 10 minutes. Remove from heat, transfer to an airtight container and let the jam cool to room temperature. Store in the refrigerator and use within 2 months. Makes about ⅓ cup.
  2. Make the pumpkin toasts: Line a medium steamer basket with the squash. Set the steamer in a medium pot filled with 1 inch of simmering water. Cover and steam the squash until just tender, about 8 to 10 minutes.
  3. To assemble, spoon about a tablespoon of the miso jam over each toast. Place a few pieces of squash on each toast. Crumble the goat cheese on top and sprinkle each toast with pumpkin seeds. Sprinkle with salt, drizzle with some olive oil and finish with a squeeze of lemon juice.