This, my friends, is a honey nut squash!
Fun fact about me, I love miniature versions of things. It's totally weird, but I just think they are adorable.
Anyway, I was intrigued to figure out what the difference between this and a butternut squash would be.
Well, not too much is different! The honey nut squash is SLIGHTLY sweeter, but overall, I wouldn't be able to tell the difference if I didn't really pay close attention.
Once I cooked them, I had to decide what on earth to do with them.
With Halloween coming up, I thought it would be the perfect thing to make into an appetizer.
Now, I am at the age where Halloween is celebrated in one of three ways:
1. Dressed up, at a bar or club
2. Dressed up, at party at someone's house
3. Trick or treating with kids (probably yours)
Since I am childless, the last few years for me have been spent at someone's home. Getting older also means that these parties tend to have food.
Last year, I made a pumpkin dip for the Halloween party we attended but everyone thought it was hummus, so it was untouched most of the night.
I guess because hummus is something a lot of us eat on the reg, it wasn't as exciting to try at a party.
Well, not this year!
I am making something that people will HAVE to try and these little guys are perfect for just that.
They look pretty fancy, so you are sure to impress your friends at your next party.
The squash is sweet, balanced with the tangy craisin, plus the crunch of the almond. The contrast of flavors and textures is what really make food so satisfying.
The cream cheese and crostini tie it all together!
Enough talking, let's get cooking!
Roasted Butternut Squash, Craisin and Almond Crostini
1 french baguette
1 large butternut squash, peeled/seeded, cut in small cubes
1 tbsp brown sugar, packed
1 tsp cinnamon
1/2 tsp salt
2 tbsp olive oil
1/2 cup cream cheese (you may end up using more)
1/4 cup craisins
1/4 cup slivered almonds, unsalted
1. Preheat oven to 425 degrees.
2. Peel and remove seeds from squash. Cut into small cubes, about 1/2 inch in size. Do your best to make the cubes similar in size, to ensure even cooking.
3. Toss squash with brown sugar, cinnamon, salt and olive oil. Evenly coat and place on baking sheet. Bake for about 30-40 minutes, until the squash is cooked and slightly caramelized.
4. Once it is fully cooked, place in dish and allow to cool in the refrigerator for about 20-30 minutes.
5. Set oven to broil on high. Slice baguette into thin slices, about 1-2cm. Drizzle with a little olive oil. Broil for 3 minutes, until the top of the slices are golden.
(I prefer to broil it this way, because it allows for the bottom to stay slightly soft and therefore, easier to eat)
6. Time to assemble -- mix squash with craisins and almonds. Thinly spread cream cheese on crostini slices. Top with about 1 tbsp of squash mixture.
7. Take a bite and enjoy!
So simple, easy to make and is sure to impress.
You can also try to substitute the almonds with a different kind of nut, or even a seed like pumpkin seeds or sunflower seeds. You really just want something kind of crunchy and maybe slightly salty.
You can also substitute the baguette slices for a cracker, or maybe something sweeter like graham crackers.
However you do it, make it how you love it.
As always, hope you enjoy!
Lots of LOVE,