Caramelised butternut squash tostada
Butternut squash is the star of the show in this colourful caramelised butternut squash tostada from Unilever chef Dana Cohen. It has a crispy kale, sage and pumpkin seed topping and is served with a mayonnaise and feta sauce. This recipe was created as part of Unilever’s 2024 Future Menus trend report (which can be downloaded here), to showcase the Irresistible Vegetables trend. This trend is all about putting vegetables front and centre on the plate to add colour and vibrancy to a dish, just as the butternut squash does in this recipe.
Ingredients
Metric
Imperial
Caramelised butternut Squash
- 1.3kg butternut squash, cut into 1 in cubes
- 15ml of hot honey
- 48g of extra virgin olive oil
- 2g of thyme, chopped
- 10g of Knorr Professional Vegetable Powder Bouillon
- 8g of garlic powder
- 1g of cinnamon
- 1g of smoked paprika
- salt and pepper, as needed
Fried Sage and Kale
- 20 sage leaves
- 100g of kale, roughly chopped
- 120g of pepitas, roasted and chopped
- salsa macha, as needed
- vegetable oil, for deep-frying, as needed
Whipped feta
- 250g of Hellmann’s Real Mayonnaise
- 225g of feta
- 1 lemon, zested
- cracked black pepper, as needed
Pitas
- 10 ancient grain pittas, toasted until crisp
- 175g of green apple, brunoise
Method
Preheat the oven to 230°C
Toss the butternut squash with hot honey, then add the oil, thyme, bouillon, garlic, cinnamon, and smoked paprika
- 1.3kg butternut squash, cut into 1 in cubes
- 15ml of hot honey
- 48g of extra virgin olive oil
- 2g of thyme, chopped
- 10g of Knorr Professional Vegetable Powder Bouillon
- 8g of garlic powder
- 1g of cinnamon
- 1g of smoked paprika
Spread on a parchment-lined sheet pan and roast until golden brown and caramelised – about 25 mins – tossing occasionally
Deep-fry the sage and kale leaves. Remove from oil and season with salt
- 20 sage leaves
- 100g of kale, roughly chopped
- vegetable oil, for deep-frying, as needed
In a medium bowl, toss together the sage, kale and pepitas then break up to a crumble texture. Add enough salsa macha to coat
- 120g of pepitas, roasted and chopped
- salsa macha, as needed
Blend all the whipped feta ingredients until smooth and whipped. Refrigerate until needed
- 250g of Hellmann’s Real Mayonnaise
- 225g of feta
- 1 lemon, zested
- cracked black pepper, as needed
To assemble the tostadas, spread the whipped feta on the toasted pita. Top each with butternut squash
- 10 ancient grain pittas, toasted until crisp
Sprinkle the sage crumble on top. Garnish with brunoised apples
- 175g of green apple, brunoise
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