From the restaurant: Beckett's Table
1 large butternut squash (grilled and roasted)
10 slices smoked red onion (can be substituted with caramelized onion)
1 pomegranate seed
¼ cup toasted pumpkin seed
¼ cup local feta cheese
Splash of extra virgin olive oil
Slices of toast (if desired)
Peel, slice and grill the squash. Place in a baking dish and finish cooking in oven (for about 15 minutes). Remove from oven and let cool. Dice the squash as small as you can. Dice the onions. Toss the squash in a bowl with the oil. Add the onions and both seeds.
Lay out the toast. Top the toast with salsa. Crumble the cheese for garnish on top. (NOTE: Do not top the toast with the salsa until you are ready to serve) Garnish with your favorite herb or micro green.
It is also great on salads, pastas or as a salsa for chips
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