Jamie Evans’ (The Herb Somm) recipe for Winter Butternut Toast topped with butternut squash purée, chanterelle and porcini mushrooms, garlic, spinach, and shaved parmesan made with Potli Premium CBD Raw Honey and a drizzle of Potli’s new Aster Farms collaboration EVOO. @theherbsomm

Our Table is a Potli series highlighting the diversity of experience of the cannabis and culinary communities.

Tell us about your family!

My family arrived in American from Sweden and Ireland in 1890. They settled in Strandburg, SouthDakota, and quickly began farming. Agriculture runs through my blood, so it was a natural fit for me topursue a career in wine and cannabis, which are two things that appear on the Thanksgiving dinner table!Nowadays, my family holiday gatherings are relatively small. Unfortunately, I’ve lost a few familymembers over the years, so every time we have the opportunity to share Thanksgiving, it’s truly special. Iam also so happy to share holidays with my husband’s family now. My mother-in-law was born in Peru,and my father-in-law was born in Greece, so the blending of cultures is really exciting!What was your Thanksgiving table like? Did your family eat “traditional” Thanksgiving foods?First of all, Thanksgiving is my favorite holiday. I love food and the tradition of cooking with family. Ourmenu is pretty consistent every year and includes the typical food items, but we often try new recipes tomix things up. My sister and I are usually in charge of the side dishes (stuffing, cranberry sauce, salads, etc.), but I am also in charge of choosing the wines, which I consider to be one of the most important highlights of the meal. Great wine!

Looking back on your Thanksgiving experiences, is there anything you’ve learned or would like topass on in your traditions going forward?

Every Thanksgiving, I run a “Turkey Trot” in the morning with my family. Not only does this start the day on a good note, but it’s a fun tradition that helps get the blood flowing before indulging in a big, rich meal. By the time dinner begins, you know you’ve earned it!

What’s a Thanksgiving recipe you’d like to share?Here’s my recipe for Winter Butternut Toast topped with butternut squash purée, chanterelle and porcinimushrooms, garlic, spinach, and shaved parmesan made with Potli Premium CBD Raw Honey and adrizzle of Potli’s Aster Farms THC EVOO.

WINTER BUTTERNUT TOAST

Yield: 8 - 10 servings   Cook Time: 1 hour 30 minutes

EQUIPMENT : Food processor, Small saucepan, Sauté pan or griddle, Basting brush, Spatula, Chefs knife, Bread knife, Baking sheet 

INGREDIENTS

Butternut Squash Purée

• 1 medium Butternut Squash

• 2 tbsp softened butter

• Dash of Salt, to taste

• Dash of Pepper, to taste

• 2 tbsp Potli EVOO

• Dash of Ground Cinnamon, to taste

Winter Butternut Toast

1 loaf of Bread, cut into ½ inch slices

2 cups Chanterelle Mushrooms, chopped lengthwise

2 cups Porcini Mushrooms, chopped

2 to 3 tbsp Butter

4 tbsp Olive Oil2 Cloves of Garlic , sliced into almond-shaped pieces10 oz. Baby SpinachPotli & Aster Farms THC EVOO

INSTRUCTIONS

Step 01 | Preheat oven to 350 degrees Fahrenheit. While the oven is heating, cut the butternut squash in half lengthwise and remove the seeds and inner material. Place the squash onto a baking sheet, flesh side up, then begin to heat the butter in a small saucepan until softened. Once the butter is partially melted, remove it from heat. Using a basting brush, coat the squash flesh with the butter until saturated. Add a dash of salt and pepper, then place it into the oven and bake for 1 hour or until tender. 

Step 02 | While the butternut squash is baking, cut the bread into ½ inch slices with a bread knife. Using a basting brush, coat both sides of the bread with olive oil and a dash of salt, then cook on the stovetop using a heated sauté pan or griddle. Flip the bread consistently using a spatula, and cook until it’s crispy on both sides. Set aside.

Step 03 | Once the squash is done baking, remove from the oven and let cool to room temperature. Use a spoon to scoop out the flesh and place it into the bottom of a food processor or blender. Add the Potli honey and cinnamon to taste, then blend it until the squash turns into a purée. Add a touch of water to help with blending as needed. Keep warm and set aside.

Step 04 | Using a sauté pan, heat two to three tablespoons of butter until melted. Add the chopped mushrooms and sauté on medium heat until the mushrooms turn golden brown and tender. Remove from heat and set aside. Using the same sauté pan, heat up four tablespoons of olive oil. Add the garlic and sauté until golden. Next, add the spinach and continue to stir until the spinach shrinks down and becomes tender. Remove from heat.

Step 05 | Top the grilled bread with the warmed butternut squash purée, then add a layer of cooked spinach, mushrooms, and shaved parmesan. Add a drizzle of Potli & Aster Farms EVOO on each toast, then serve immediately. Enjoy!

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