Sweet Sesame Pumpkin Toast

Ingredients

• 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

Steps

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.
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).
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).
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.