This sweet fall-inspired toast makes use of one of my favorite squashes—kabocha. The Japanese call most winter squashes kabocha, while in Hong Kong and Australia kabocha is referred to as simply “pumpkin.” In the US it’s sold as kabocha squash. It’s a taste that’s somewhere in between pumpkin and sweet potato and has a wonderfully creamy texture. Kabocha is perfect for both sweet and savory applications, like curries, soups, spreads, and pies.

　　This recipe was excerpted from ‘Kung Food’ by Jon Kung. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Maple Syrup

　　$24 At Amazon

　　White Sesame Seeds

　　$8 $7 At Amazon

　　Parchment Paper

　　$30 $16 At Amazon

　　Bamboo Steamer

　　$28 At Amazon

　　

Ingredients

Makes 2 toasts

　　1 to 1½ pounds kabocha squash, seeded

　　Olive oil (optional)

　　4 Tbsp. (½ stick) unsalted butter

　　1 Tbsp. Five-Spice Powder or garam masala

　　1 tsp. sugar or pure maple syrup

　　Kosher salt

　　¼ cup chopped walnuts or pecans

　　1 tsp. grated orange zest (optional)

　　2 (1-inch-thick) slices brioche, challah, or sourdough bread

　　1 Tbsp. untoasted hulled sesame seeds, plus more if needed

　　

Step 1

Cook the squash by either steaming or roasting: To steam, cut the squash into 2-inch pieces. Set a steamer basket over a pot of simmering water, put the squash in the steamer, cover, and steam for 30 to 45 minutes. To roast, cut the squash into 1- to 1½-inch pieces, toss in a little olive oil, and roast in a single layer on a parchment-lined baking sheet at 375°F for 45 minutes. In both cases, cook until the squash can be easily mashed with a fork. Remove from the steamer or the oven and let cool.

　　

Step 2

When cool enough to handle, remove the skin from the squash pieces and put the flesh in a bowl. Add 1 tablespoon of the butter and mash with a fork or potato masher until smooth. Stir in the five-spice, sugar, and salt to taste. Next, stir in the nuts and orange zest (if using).

　　

Step 3

Spread the squash mixture thickly over one side of each slice of bread, covering it from edge to edge. Sprinkle with the sesame seeds in a single layer to cover the surface (you may need additional sesame seeds, depending on the size of the bread).

　　

Step 4

In a large nonstick skillet, melt the remaining 3 tablespoons butter over medium-high heat until it’s sizzling. Add the toasts, seed-side down, and cook until browned and fragrant but not burned, about 3 minutes (if they start to burn, turn down the heat). Flip and cook until brown on the other side, about 1 minute more. Serve immediately.

　　Reprinted with permission from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung © 2023. Photographs © 2023 by Johnny Miller. Published by Clarkson Potter, an imprint of Penguin Random House. Buy the full book from Amazon or Penguin Random House.