Butternut Squash Crostini

A Deceptively Easy Fall Appetizer

So easy. So seasonal. So FREAKIN’ tasty with all the textures and flavors that make fall sing. I look forward to Butternut Squash Crostini time when I start smelling the apples in the grocery store. Aaah, fall.

This is one of those foundational hors d’oueveres that can be built a thousand different ways with whatever ingredients and spices you have on hand. Something that spreads, something crunchy, something herbaceous. 

In this case, it’s roasted Butternut Squash seasoned with Ras al Hanout* smeared onto a garlic rubbed slice of toasted baguette, topped with crispy apples and a little hairdo of Basil Chiffonade.

You can do all of it ahead, (here’s a trick for keeping the apples from browning,) and then assemble it right before your guests arrive for maximum crunch-punch. 

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Butternut Squash Crostini

Garlicky crostini topped with spiced squash, crisp apples, and basil chiffonade

Keyword Appetizers, Autumn Recipes

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 as an appetizer

Cost $10

Equipment

• 1 Food Processor (A blender will work great as well.)

Ingredients

• ½ Butternut Squash Peeled, seeds out, cut into 1 inch cubes

• ½ cup olive oil extra virgin

• 2 tbsp Ras al Hanout or other delicious spice blend

• 1 ½ tbsp kosher salt

• 1 baguette

• 2 cloves raw garlic

• 1 crisp apple

• Juice of 1 lemon

• 1 bunch fresh basil

Instructions

• In a large bowl, toss butternut squash cubes with ¼ cup of olive oil, setting the remainder aside.

• Season with Ras al Hanout and 1 tbsp salt

• Roast at 375 °F for 20-25 mins, or until very tender

• Slice baguette into half inch slices

• Brush both sides with olive oil and lay out on two sheet pans in a single layer.

• Bake at 375 °F for 12 minutes, flipping over halfway through.

• Cut apple in brunoise (⅛ inch cubes) and hold in cold water with lemon juice

• Remove Basil from Stems, make a small stack of three leaves, roll into a cigar shape, and cut in thin strips perpendicularly.

• Let bread sit until cool enough to handle

• Once bread is cool enough, rub each toast with raw garlic on one side

• Blend Squash until very smooth

• Spread each crostini with squash

• Top with 1 tbls apple

• Top apple with a pinch of basil

UPGRADE YOUR CROSTINI:

            Easy pro-tip. When your toasty crostini come out of the oven rub them with a piece of raw garlic. This gives a depth of flavor that is SO worth it. 

The post Butternut Squash Crostini first appeared on Thank Salt by Chef Erin Brindley.