Although it’s been around since at least 2011, Squash Toast is experiencing a re-awakening – and just in time for fall! Celebrated by everyone from Ina Garten to Mark Bittman and Deb Perelman, (all famous foodies), the ingredients are actually pretty simple and the prep is pretty classic. Next time you get together with friends or family, wow them with this trendy and tasty concoction.

Also referred to as “Schmoo”, take a deep dive into The Evolution of Squash Toast.

ABC Kitchen’s Butternut Squash on Toast

recipe by Kenzi Wilbur


  • 1 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
  • 1/2 teaspoon dried chile flakes, more to taste
  • Salt, to taste
  • 1 yellow onion, peeled, halved, and thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1 loaf of your favorite rustic bread, thick-sliced
  • 1 heaping cup ricotta
  • Flaky salt, for finishing
  • 1/4 cup chopped mint


  1. Dump the squash into a heavy saucepan or Dutch oven, add a 1/4 cup of olive oil, the chile flakes, and a hefty, 3-finger pinch of salt. Place the pan over medium-high heat, and cover it. Cook until the squash is tender, about 15 to 20 minutes, lifting the lid occasionally to stir. Adjust the heat if necessary so the squash doesn’t burn. (Alternatively, you can roast your squash at 425° F until tender.)
  2. While the squash is cooking, make the onion jam: In a small saucepan, heat the remaining 1/4 cup of oil over medium heat, and add the onions, stirring, and cook until they begin to soften and darken, about 15 minutes. Add the vinegar and syrup, and reduce until everything is jammy. Depending on the surface area of your pan, this could take as little as 15 minutes or as long as 30. When it looks as though it’s ready to be spread on toast and it tastes tart-sweet, it’s ready.
  3. Add the onion mixture to the cooked squash, stirring gently so as to preserve some chunkiness of the squash. Taste, and season with salt or more chile if needed — the mixture should have a nice heat.
  4. Lightly toast your bread slices. Spread a thick layer of ricotta on the bread, and then the same of the squash-onion mixture. Sprinkle with a bit of flaky salt and a bit of olive oil, then scatter the chopped mint on top. Makes 4-6 servings.

Cook’s Notes: You can use any type of winter squash in this recipe and you can roast the squash instead of cooking it in a Dutch oven if you prefer. Don’t leave out the chile flakes or the mint — they make the dish! The cooked squash from step 1 can also be used to make other amazing dishes:

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