Sunday Brunch Special: Butternut squash toast

In case you couldn't tell, I am a big fan of butternut squash. I thought up this recipe as a way to enjoy my favorite winter vegetable at brunch.

What you will need:

Edible components
4 slices of crusty bread
2 cups of peeled and cubed butternut squash
1 tablespoon of butter
4 ounces of soft goat cheese, at room temperature
2 tablespoons of honey

Non-edible components
Baking sheet
Wooden spoon
Large pot
Potato masher (optional)

How to do it:
1. Preheat your oven to 350F.
2. Melt the butter in the pot over medium heat.
3. Place the bread on the baking sheet and toast it in the oven for 8 minutes.
4. While the bread is toasting, cook the butternut squash in the pot with the butter for 12 to 15 minutes, until the squash is very tender.  Stir the squash every minute or so with the wooden spoon.
5. When the bread is ready, remove it from the oven and spread the goat cheese on the bread with the knife.
6. When the squash is tender and a little browned around the edges, turn off the heat and smash it with the wooden spoon or a potato masher.
7. Spread the smashed squash on top of the toast, and drizzle with the honey. 
8. Enjoy!

Note: I garnished the squash for photographic reasons only, but it would taste good garnished with some sage.