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!
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).
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.
- 1 butternut squash
- 1 large onion
- 3 Tb extra virgin olive oil
- 1 c + 2 Tb balsamic vinegar
- 1 ts red pepper flakes
- 1 ts salt
- 1/4 c fresh mint
- 1 fresh baguette
- Preheat the oven to 400 F
- Peel the butternut squash, slice it in half lengthwise, and remove the seeds
- Cut the squash into 1 inch cubes
- Roast at 400 F for 40 minutes
- 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
- Thinly slice the onion so it looks like a rainbow
- 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
- Once the squash and onion are cooked, place them in a food processor
- Add 2 Tb of balsamic vinegar (not the glaze you made), red pepper flakes, and salt
- Pulse the mixture until just combined--you want it to be chunky
- Chiffonade the mint
- Slice your baguette and toast the bread for about 5 minutes
- Top the baguette slices with the squash mixture, then garnish with the balsamic glaze and fresh mint
- Serve immediately!