Winter Squash Crostini
Start with the natural, nutty sweetness of butternut squash and you're well on your way to a delicious topping for crostini. Substitute other winter squash like kabocha squash, if you like, then add sautéed shallots and almond butter and you have a savory appetizer to match with other finger foods. For a festive touch, top with toasted almonds. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/9.
- 1 small butternut squash (about 1 1/2 pounds), halved lengthwise and seeded
- 1/2 tablespoon(s) olive oil, more for brushing
- 1 1/2 cup(s) chopped shallots (about 4 large shallots)
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 1 baguette, cut crosswise into (1/3-inch) thick slices
- 3 tablespoon(s) almond butter
- Preheat oven to 350°F. Arrange squash on a greased baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)
- Heat oil in a large skillet over medium high heat. Add shallots, salt and pepper and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total.
- Add shallots and almond butter to food processor with squash and purée until smooth. Spread over warm crostini and serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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