Author Notes: When I was a kid, my dad was on a mission. He had an ancient and fond memory of a puffed, toasted cheese on toast, and he set out to reproduce it. His version used a tub of spreadable, sharp
Author Notes: I am completely obsessed with mushrooms on toast. I love everything about it, the meaty flavor of the mushrooms, the sturdy toast, the way the juices sop into the toast and make it soggy.
• 1 1 1/2-pound (or so) butternut squash, halved and seeds removed • 1/2 tablespoon fresh thyme • 2 pinches dried oregano • 4 to 8 pinches chile flakes (adjust the amount based on your spiciness preferences)