Butternut Squash Crostini
This vegetarian appetizer is perfect for fall with a sweet and savory combination of roasted butternut squash, ricotta cheese, and a little fresh mint.
Servings: 12 people
Ingredients
- 1/4 cup olive oil, plus more for brushing bread
- 2 lb butternut squash peeled and cut in 1/2 inch cubes *You can buy the pre-cut kind to make life easier
- 1/2 teaspoon dried chili flakes or a sprinkle of cayenne pepper
- kosher salt and pepper
- 2 large shallots, peeled and thinly sliced
- 1/4 cup distilled white vinegar
- 1 tablespoon organic apple juice
- 2-3 tablespoons honey
- 6-8 slices of bread or baguette
- 1/2 cup fresh ricotta cheese or goat cheese
- 2-3 teaspoons fresh mint, chopped
Instructions
- Heat oven to 450 degrees Fahrenheit and toss cubed squash with 2 tablespoons of olive oil, chili flakes, kosher salt and pepper. Line a large baking sheet with parchment paper, place the butternut squash cubes on the baking sheet, and roast 20-30 minutes, flipping about half way through.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and add the chopped shallots with a little bit of salt. Cook until it begins to soften and brown. This should take around 10 minutes. Add vinegar, apple juice, and honey and reduce the heat to medium. Continue stirring as the mixture becomes thick, about another 10 minutes.
- To make the crostini - Cut bread into roughly 1/4-1/2 inch slices and brush with olive oil. Spread on a sheet pan and place under a broiler on high heat for about 1-2 minutes, or until golden brown on top (watch carefully!). Flip and toast on the other side till light brown as well. Set aside.
- Remove the squash from the oven and mash together with the jammy shallots. Spread ricotta (or goat cheese) on toasted bread.Top with chopped mint.
Notes
- To make these gluten free, use a favorite gluten free bread.
- To make these dairy free, leave off the ricotta cheese. You can also substitute goat cheese too here.
- If prepping ahead, make the butternut squash topping and store in the fridge till ready to serve. Toast bread before serving.
- See the post for other substitution ideas!
Nutrition
Serving: 2crostini | Calories: 145kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 85mg | Potassium: 316mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8082IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 1mg
