Kabocha Squash Toasts With Miso Jam Recipe

Name: Kabocha Squash Toasts With Miso Jam Recipe
Total time: 40 min
Yield: 4
Cuisine: Japanese

Recipe By Tasting Table

Learn how to make kuniko yagi's recipe for miso jam.

4.4

20 Rating -

Rate

Non Vegdiet

40minstotal

20minsPrep

20minsCook

40m.total

20m.Prep

20m.Cook

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Ingredients for Kabocha Squash Toasts With Miso Jam Recipe

0.06 cup For the miso jam:red miso paste
0.06 cup Honey
2.63 tablespoon Water
As required For the kabocha squash toasts
0.03 inch 1/4 medium kabocha squash, sliced thick
0.13 inch Eight thick baguette slices, sliced on a bias, toasted
As required Miso jam
0.06 cup Goat cheese, softened
3/4 tablespoon Pumpkin seeds, toasted
pinch Pinch of flakey sea salt
As required Extra virgin olive oil, for drizzling
0.13 Lemon

Nutrition
value

100

calories per serving

3 g Fat5 g Protein13 g Carbs< 1 g FiberOther

Current Totals

Fat
3g
Protein
5g
Carbs
13g
Fiber
< 1g

MacroNutrients

Carbs
13g
Protein
5g
Fiber
< 1g

Fats

Fat
3g

Vitamins & Minerals

Calcium
247mg
Iron
11mg
Vitamin A
16mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
6mg
Vitamin B6
< 1mg
Vitamin B9
21mcg
Vitamin B12
0mcg
Vitamin C
4mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
28mg
Manganese
< 1mg
Phosphorus
161mg
Selenium
9mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Tasting Table