I recently went to ABC kitchen in NYC. One of my favorite places for fresh, wholesome, creative little plates. They had on their menu that day these scrumptious squash toasts- trust me, I never thought squash could taste so good! While I devoured them with all my might, I couldn’t wait to get back home and try them – with a little twist of course.
So here is my version – a tad lighter, slightly and shamelessly Indianized. You’d either love ’em or hate ’em. There is no in between.
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Squash, Onion Jam and Chickpea Toasties
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These squash, onion jam, and chickpea toasties offer a delightful blend of sweet, savory, and spicy flavors with an Indian twist.
Ingredients
For the curried chickpeas:
- 3/4 cup (180 ml) boiled chickpeas
- 1 tsp olive oil
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp dry mango powder
- 1/2 tsp paprika
- Salt & pepper to taste
For the squash & onion jam:
- 1 small acorn squash (approx 1 lb / 450 g), skinned and cubed
- 2 tbsp (30 ml) olive oil
- 1 medium onion, sliced lengthwise
- 1/2 cup (120 ml) white vinegar
- 3 tbsp (45 ml) maple syrup
- Salt & pepper
Others:
- Baguette or brown bread
- Butter
- Fresh Ricotta
- Chopped coriander for garnish
Instructions
Prepare the chickpeas:
- Heat the oil in a pan. Add all spices and roast for a minute. Add the chickpeas, mix well and reduce heat to cook for 5-6 minutes. Remove from heat and cool.
Prepare the squash & onion jam:
- Add 1 tbsp oil and some salt and pepper to the squash pieces. Bake for 15-20 minutes in a 450 F pre-heated oven, or till the squash is fully cooked. I like mine with a slightly browned skin so I leave it in there for a few more minutes.
- Remove from the oven, add the curried chickpeas and mash coarsely with a fork. Make sure you leave a few chunks in there for texture.
- Fry the onions in the remaining oil till golden brown. Add the vinegar and maple syrup and let the mixture cook on medium flame till the liquid has all been soaked. Increase the heat slightly and let the onions caramelize. Be patient, this will take at least 20-22 minutes from start to end.
- Once done, add to the prepared squash mixture while still hot. Keep some aside for garnishing.
Put it all together:
- Cut the baguette or bread into 1 inch pieces. Butter slightly and bake at 350 F for a few minutes till the bread is crisp.
- Remove from the oven, put 1/2 tsp of fresh ricotta and top with the squash mixture.
- Garnish with some leftover onion jam, fresh coriander and crushed dried chickpeas- for that slight crunch!
Notes
- For a spicier version, add a pinch of chili powder to the chickpeas.
- These toasties are best served fresh but can be stored in an airtight container for up to 2 days.
- Reheat in a toaster oven for best results.
- You can substitute the squash with zucchini if preferred.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 toastie
- Calories: 250
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 10 grams
- Carbohydrates: 32 grams
- Fiber: 6 grams
- Protein: 8 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Feta and Yellow Squash Salad
- Curried Squash and Chickpea Salad
- Pistachio Gremolata and Squash Soup
- Cider and Maple Roasted Squash
Frequently Asked Questions
What is dry mango powder and what does it do in the chickpea spice mix?
Dry mango powder (amchur) is made from unripe green mangoes dried and ground to a powder. It adds a tart, fruity sourness to the chickpeas — working alongside ½ tsp paprika and ½ tsp cumin powder to make the spiced chickpeas tangy and complex without adding liquid. 
Why does the onion jam take so long to make?
The recipe is explicit about the time: after the onions are fried golden, the ½ cup white vinegar and 3 tbsp maple syrup go in and must fully absorb before the heat is raised to caramelize the onions. The instructions say to be patient — the whole process from start to finish takes at least 20–22 minutes. Rushing it prevents proper caramelization.
Why does the hot onion jam go directly onto the squash mixture rather than cooling first?
The instructions specifically say to add the onion jam to the squash-chickpea mixture “while still hot.” The heat helps the jam absorb into the mashed squash, binding the layers and deepening the overall flavor before you assemble the toasties with ricotta and baguette.
