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Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These hearty, seasonal toasts feature sweet butternut squash, which gets savory flavor from a coating of herby za'atar and a layer of creamy labneh spiced with harissa paste.
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Preheat the oven to 450°F. Wash and dry the parsley; roughly chop the stems and leaves. Halve the bread lengthwise. Cut each half into 4 equal-sized pieces. Roughly chop the pepitas. In a bowl, combine the harissa and labneh.
Line a sheet pan with foil. Place the squash on the foil; drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. Carefully add the bread pieces, cut side up, to the other side of the sheet pan. Drizzle the bread with olive oil. Roast 9 to 11 minutes, or until the bread is lightly browned and the squash is tender when pierced with a fork. Remove from the oven.
When cool enough to handle, evenly top the toasted bread with the harissa labneh and roasted squash. Serve the finished toasts garnished with the chopped parsley and chopped pepitas. Enjoy!
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