Butternut Squash, Roasted Garlic and Shaved Parmesan Matzah Toasts
This matzah toast looks particularly Ottolenghi-esque, but calls for no unusual ingredients and requires only one pan and 30 minutes to make.
- 6 garlic cloves
- 2 tablespoons olive oil
- 1 20-ounce package peeled, cubed butternut squash
- Salt and pepper to taste
- 1 tablespoon fresh thyme or chopped sage
- 2 sheets of matzah, cut in half
- 2½ ounces Parmesan cheese (a chunk of high-quality aged stuff is best here)
- ¼ cup pomegranate arils
- Balsamic glaze (optional)
- Preheat the oven to 425 degrees. Wrap the whole garlic cloves, in the peel, in foil. Put the garlic in the oven for 20 to 30 minutes, or until the cloves feel soft when pressed. Heat the olive oil in a large skillet. When the oil is hot, add the squash and season with salt and pepper. Cook over medium heat, adding in the thyme or sage. Flip the squash occasionally, until the edges are brown and caramelized and it softens and can be mashed. Peel the garlic cloves and squeeze out the soft insides into the pan. Stir. Taste and add more salt and pepper and thyme or sage. Spread the squash mixture on the matzah, and top with a small mountain of shaved Parmesan, pomegranate arils and balsamic glaze if using.