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  1. Inspiring food service recipes for New Zealand

Hot Honey Caramelised Butternut Squash Tostada

Hot Honey Caramelised Butternut Squash Tostada – Recipe

What’s hot? Hot honey! This recipe shows how to keep vegetables trendy and exciting in flavour and appearance – caramelising and frying of seasonal, inexpensive yet appealing ingredients, giving it a wow factor for which you can charge a premium. It provides a good serving of vegetables that deliver taste and essential nutrients, as well as protein to round out the dish.

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Ingredients per serve

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Caramelised Butternut Squash

Fried Sage and Kale

  • Sage leaves 20.0 x
  • Dinosaur (lacinto) kale, bunch, stemmed and roughly chopped 1.0 x
  • Pepitas, roasted and chopped 120.0 g
  • Salsa, as needed

Whipped Feta Cheese

Tostada

  • Ancient grain pitas, toasted until crisp 10.0 x
  • Green apples, brunoised 175.0 g

What’s hot? Hot honey! This recipe shows how to keep vegetables trendy and exciting in flavour and appearance – caramelising and frying of seasonal, inexpensive yet appealing ingredients, giving it a wow factor for which you can charge a premium. It provides a good serving of vegetables that deliver taste and essential nutrients, as well as protein to round out the dish.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Caramelised Butternut Squash

    • Toss the butternut squash with hot honey.
    • Add the oil, thyme, KNORR Vegetable Booster, garlic, cinnamon, and smoked paprika.
    • Spread on a parchment-lined sheet pan and roast at 230°C until golden brown and caramelised, about 25 minutes, tossing occasionally.

  3. Fried Sage and Kale

    • Fry the sage and kale leaves. Remove from oil and season with salt.
    • In a medium bowl, toss together the sage, kale and pepitas. Then break up to a crumble texture.
    • Add enough salsa macha to coat.

  4. Whipped Feta Cheese

    • Blend all ingredients until smooth and whipped. Refrigerate until needed.

  5. Tostada

    • To assemble the tostadas, spread the whipped feta on the toasted pita. Top each with butternut squash.
    • Sprinkle the sage crumble on top. Garnish with brunoised apples.

  6. Chef's Tip

    • Salsa macha can be substituted with any chilli paste.
    • This flavour profile is perfect for autumn/holiday season, but the vegetables can easily be swapped for other seasons, like tomatoes in summer, or artichokes in spring.
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