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.
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 fine sea salt
1/2 teaspoon ground black pepper
1 baguette, cut crosswise into (1/3-inch) thick slices
3 tablespoons almond butter
Canola spray oil
Preheat the oven to 350°F. Lightly coat a baking sheet with spray oil. Arrange squash on the prepared baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to cool then scoop out flesh and transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.) Discard skin.
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.
Per Serving: Serving size: 2 crostini, 150 calories (25 from fat), 3g total fat, 270mg sodium, 27g carbohydrates, (2 g dietary fiber, 2g sugar), 4g protein.
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.