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This recipe makes 10 pieces,
which is a good appetizer for like three people.
INGREDIENTS:
- 1 butternut squash, roasted and mashed to make 1
cup (Idea for leftover: mix with cooked pasta
and olive oil in a skillet and top with parmesan. It freezes
well too- great to have on hand for this recipe or soup, ravioli
stuffing or
whatever.)
- 1/2 tsp dried thyme
- 1/4 tsp maple syrup
- about 6 inches of baguette
- 1 tbsp butter
- 1/4 tsp dried sage powder
- salt & pepper
- parmesan cheese
INSTRUCTIONS:
- Slice butternut squash in
half lengthwise and core out seed area. Spray
or brush with olive oil and place face down on a parchment lined
baking sheet.
- Extract the cloves from an entire
garlic bulb and peel. Wrap in foil, then set on
baking sheet with squash.
- Bake squash and garlic in oven at
450° for 30 minutes.
- After baking, the top layer of
the squash should be soft and roasted. (If it isn't keep
baking.) Scoop off the soft stuff into a bowl, coat with
olive oil again and roast face up in oven until the rest is soft and
edges are golden brown. (Checking every 10 minutes works
well.) Leave garlic foil ball in oven entire time.
- Mix squash mush with roasted garlic
(when you take it out of the foil it should be really mushy, if not-
keep cooking) maple syrup, and dried thyme. To really meld the
flavors you could mix over heat in a saucepan but mixing quick in
the bowl to save time works fine. Season with salt and pepper
to taste. (If you want, don't heat ingredients, just mix, and
refrigerate mixture for a few days and heat up in skillet the day
you need to serve.)
- Melt butter and mix in sage powder.
- Slice baguette into about 10
pieces. I like mine about 1/4 inch thick. Brush with
butter mixture and toast. (I lay mine out in a Toaster Oven
and set it to medium.)
- Top toast pieces with a scoop of
squash mixture (or if you are feeling fancy, pipe on with a star
nozzle) and place back in oven (I use the toaster oven again) to
broil for about 10 minutes.
- Top with either a few thin slices
of parmesan cheese made with a vegetable peeler or dab on some goat
cheese and a sprig of fresh thyme.
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