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)
Salt and pepper to taste
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. Season with salt and pepper then spread over warm crostini and serve.
Nutrition
Per serving (2 each/110g-wt.): 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
Tags: Entertaining, American, Vegetarian, Vegan, Low Fat, Dairy Free
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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