Winter Squash Crostini

Makes about 2 dozen

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.

Ingredients

1 small butternut squash (about 1 1/2 pounds), halved lengthwise and seeded
1/2 tablespoon olive oil, more for brushing
1 1/2 cups 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

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.

Nutrition

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

http://www.wholefoodsmarket.com/recipes/9