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Sriracha Roasted Butternut Squash Toasts with Smoky Pumpkin Seeds

This easy roasted butternut squash toast recipe uses my favorite oven technique. If you have any leftover filling you can use it to whisk into risotto for an easy, spicy butternut squash risotto. Or just save it for future toasts. The pumpkin seed topping tastes amazing on salads and soups too. To make this low FODMAP simply reduce the serving of mashed squash to 1/4 cup.

Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 toasts
Author Phoebe Lapine


  • For the squash toasts:
  • One 2-pound butternut squash
  • Olive oil
  • Sea salt
  • 1 tablespoon sriracha
  • 4 tablespoons plant-based butter
  • ¼ cup finely chopped parsley or chives or both, divided
  • 8 slices Little Northern Bakehouse Seeds & Grains bread
  • For the pumpkin seeds:
  • 1/2 cup pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sea salt


  1. Preheat the oven to 375 degrees F.
  2. Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a parchment lined baking sheet. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hallow half.
  3. Meanwhile, in a large bowl, combine the pumpkin seeds, olive oil, maple syrup, smoked paprika, cumin, and salt. Arrange the mixture in an even layer on another parchment-lined baking sheet. Bake the seeds in the top half of the oven for about 10 minutes, or until lightly browned and crunchy. Start watching at 8 minutes as they can go from beautiful to burnt is a snap. Remove from the oven and allow the pepitas to cool completely on the pan.
  4. Back to the squash: When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Season to taste with salt (you’ll probably need ½ teaspoon). Stir in the sriracha, butter and 3 tablespoons of the herbs. Set aside.
  5. Arrange the bread on one of the baking sheets and toast in the oven until golden brown, or use a toaster.
  6. Make the toasts: on a clean work surface, slather the toast with the squash and top with the seeds, remaining herbs and another drizzle of sriracha if you like things hawt. Any leftover seeds will keep for up to a week on the counter in an airtight container.