Winter Squash Crostini
4

Makes about 2 dozen

The nutty sweetness of butternut squash combined with sautéed shallots and almond butter makes a delicious and surprising topping for crostini. For a festive touch, top with toasted almonds. Substitute other winter squash, if you like.

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    Ingredients: 
    • 1 small butternut squash, halved lengthwise and seeded
    • 1/2 tablespoon extra-virgin olive oil, plus more for brushing
    • 1 1/2 cup chopped shallots (about 4 large shallots)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 baguette, cut crosswise into (1/3-inch) thick slices
    • 3 tablespoons almond butter
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    Method: 

    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.

    Nutritional Info: 
    Per Serving:Serving size: 2 each, 150 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 270mg sodium, 27g carbohydrate (2g dietary fiber, 2g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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