Tuesday, November 26, 2013

Butternut Squash Crostini

I've had a couple people ask me for some Thanksgiving appetizer ideas and these crostinis are delicious, easy to make, and you can piggy back it onto my last post for the butternut squash salad!  I'm all about finding ways to use my ingredients in more ways than one so you can save money and reuse for multiple recipes.  This is definitely a crowd pleaser so you might want to double up the recipe just in case!!


Servings: 12 crostinis
Prep Time: 15 minutes
Cook Time: 55 minutes (roasting squash)

1 Butternut squash (about 2 pounds)
1 French baguette
Olive Oil
Salt & Pepper
Ricotta cheese (I bought the light ricotta at TJ's)
2 Cups arugula
Balsamic Glaze (near Balsamic vinegar at Trader's, only $2.99!)

Preheat oven to 375 degrees.  While oven is preheating, peel the skin off of the squash.  Make sure you get down to the "orange" part.  The white skin can be very bitter. Cut up squash into 1 inch cubes.  Place on a sheet pan and toss with about 1/4 cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper.  Throw it in the oven for 45 minutes until roasted and soft. (at about 20 minutes it doesn't hurt to re-toss it)  Let cool for at least 15 minutes. QUICK TIP: Trader Joe's sells pre-peeled/pre-cubed butternut squash so you can use that too!

Once the butternut squash is out of oven, increase the heat to 475 degrees.  Cut the french baguette into little 1" slices and arrange on a baking sheet.  Brush olive oil on each piece of bread.  Then season with salt and pepper (about 1 teaspoon of each).  Put bread in the oven and toast until golden brown, about 5-10 minutes.  Watch it carefully though, it can burn quickly!

When bread is done, it's time to assemble.  Start with the bread, and spread about 1 tsp of ricotta on the slice.  Top with about 1 Tablespoon of butternut squash and a pinch of arugula leaves.  Drizzle a little balsamic glaze on top and you're finished!

Happy Thanksgiving!!!!