- Prep time 15 minutes
- Total time 30 minutes
- Portion size 16 servings
Ingredients
Method
Preheat oven to 425°F. In bowl, combine squash, onion, oil and cumin; season with salt and pepper. Spread in single layer on baking sheet; sprinkle with maple sugar. Bake until squash is tender, about 15 minutes.
Meanwhile, on separate baking sheet, toast ciabatta slices until golden and crisp, 7 to 10 minutes. Sprinkle with cheese; set aside. In heatproof bowl, combine roasted squash, vinegar and parsley. Spoon squash mixture over toasted bread. Sprinkle with fleur de sel, if using. Serve immediately.
Nutritional facts PER SERVING: about
- Calories 75
- Total fat 3 g
- Saturated fat 1 g
- Cholesterol 4 mg
- Sodium 150 mg
- Total carbohydrate 10 g
- Fibre 1 g
- Sugars 3 g
- Protein 2 g
- Iron 1 mg
