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.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
2 crostini
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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.