Serves 8 to 10
Butternut Squash is one of our favorite Fall veggies, aka the MVP of the gourd family!
This is one of our absolute favorite fall party apps featuring sweet roasted butternut squash smashed over a toasted crostini with caramelized onions and a balsamic drizzle.
Word to the wise: The Butternut Squash and caramelized onion mixture can be made up to 3 days in advance and stored in the refrigerator.
BUTTERNUT SQUASH
4 cups (1-inch cubes) peeled butternut squash
2 Tbsp olive oil
sea salt
freshly ground pepper
CARAMELIZED ONIONS
2 large onions, thinly sliced
2 Tbsp pure maple syrup
2 Tbsp olive oil
¼ tsp crushed red pepper flakes
2 tsp balsamic vinegar
sea salt
CROSTINI
1 thin baguette, cut into ¼-inch slices on the diagonal
SERVING
Balsamic vinegar, drizzle
¼ cup fresh mint, chiffonade*
*Photo + Recipe Adapted From: Chloe’s Vegan Italian Kitchen
PREP
Preheat oven to 400°F.
BUTTERNUT SQAUSH
Spread butternut squash on a large rimmed baking sheet and drizzle with 2 tablespoons of the olive oil.
Season with sea salt and freshly ground pepper.
Let cook for 25-30 minutes until tender.
While roasting, turn with a spatula every 10 minutes and add more olive oil as needed. Remove from oven and increase heat to 425°F.
CARAMELIZED ONIONS
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add thinly sliced onions and season with sea salt.
Let onions cook about 20-25 minutes, until soft and caramelized.
Add pure maple syrup and crushed red pepper flakes, and let cook for an additional minute.
CROSTINI
Place bread slices on a large baking sheet and drizzle with oil.
Bake 5-8 minutes, or until lightly browned on top.
BUILD
Combine butternut squash, onion mixture and 2 teaspoons of balsamic vinegar in a food processor and pulse about 12 times until mixture is slightly chunky.
Season with sea salt and freshly ground pepper to taste.
Top crostini with mixture and drizzle with balsamic vinegar.
NOTES + SERVING TIPS
Sprinkle with fresh mint and serve while warm.
Pro Tip: try serving with chopped fresh mint cut into chiffonade*.
*Chiffonade = aka “made of rags”. To cut an herb or veggie in chiffonade, first stack the leaves evenly and roll the stack tightly to resemble a cigar. Slice the roll crosswise into very thin slices and pull apart the slices into strips.