Balsamic butternut squash crostini

I should just call most of my recipes “Things on toast”. Seriously, I love putting different veggies (usually avocado) on toast. After we took the baguette class, GC and I seriously each had two baguettes a day for 2 days in a row. That was a little much, even for me..whoops!

balsamic butternut crostini  So here is today’s thing on toast: butternut squash! This recipe is an unexpected one, but it really comes together in an awesome way. I served these at my wine&apps night with friends, and it was a crowd pleaser. It does take some time to prepare, but it is really one of those recipes where you just need to be in the house and watching over things rather than constantly stirring/chopping/cooking (i.e. my fave type of recipes). 

my homemade baguette <3

my homemade baguette <3

fresh baguette

holey moley


fresh mint


love me some fresh herbs

Isn’t that little plate so cute? We actually got it down in Colombia–its a Botero painting of a blue jay & it has a matching little espresso cup.

balsamic butternut crostini


Balsamic Butternut Squash Crostini + Caramelized Onions
Serves 8
Write a review
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
  1. 1 butternut squash
  2. 1 large onion
  3. 3 Tb extra virgin olive oil
  4. 1 c + 2 Tb balsamic vinegar
  5. 1 ts red pepper flakes
  6. 1 ts salt
  7. 1/4 c fresh mint
  8. 1 fresh baguette
  1. Preheat the oven to 400 F
  2. Peel the butternut squash, slice it in half lengthwise, and remove the seeds
  3. Cut the squash into 1 inch cubes
  4. Roast at 400 F for 40 minutes
  5. Meanwhile, boil 1 cup of balsamic vinegar for about 30 minutes until it forms a thick, syrupy consistency. Place this aside when it is done so it can cool--this will be a garnish
  6. Thinly slice the onion so it looks like a rainbow
  7. Caramelize the onion on the stove for about 25 minutes. You may need to add a little bit of olive oil depending on your pan
  8. Once the squash and onion are cooked, place them in a food processor
  9. Add 2 Tb of balsamic vinegar (not the glaze you made), red pepper flakes, and salt
  10. Pulse the mixture until just combined--you want it to be chunky
  11. Chiffonade the mint
  12. Slice your baguette and toast the bread for about 5 minutes
  13. Top the baguette slices with the squash mixture, then garnish with the balsamic glaze and fresh mint
  14. Serve immediately!
Adapted from Chloe's Vegan Italian Kitchen
Adapted from Chloe's Vegan Italian Kitchen
Faith in Plants

Related Posts

Leave a Reply