Cider-Glazed Squash Toast with Manchego & Spiced Pecans - Andrew Zimmern

Ingredients

• 1/2 cup (50 g) pecan halves
• 1 1/2 teaspoons canola (rapeseed oil)
• 2 tablespoons confectioners (icing) sugar
• 3/4 teaspoon garam masala
• 3/4 teaspoon kosher (coarse) salt
• 2 tablespoons (30 g) unsalted butter
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1 cinnamon stick
• 1/2 teaspoon freshly ground black pepper
• 2 cups (about 12 oz./340 g) butternut squash cubes ( ½ inch/2cm)
• 1/2 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 2/3 cup (155 ml) apple cider, plus more as needed
• Four 3/4 inch (2 cm) thick slices country-style bread
• Unsalted butter, softened, for the bread
• Small wedge of Manchego or other hard sheep’s milk cheese (such as Pecorino-Romano)