For your holiday table, do you need a chic, contemporary appetizer? Try Sara Forte’s flaky, delicious delight from A Sprouted Kitchen.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (1 1/2) pound butternut squash
- Extra virgin olive oil
- Sea salt to taste
- Ground black pepper to taste
- ¼ cup creme fraiche
- ¼ teaspoon smoked paprika
- 1 French baguette
- 1 medium head radicchio
- 2 tablespoons balsamic glaze (reduced balsamic vinegar)
- ½ cup crumbled blue cheese, plus more for garnish
- Reynolds Wrap® Aluminum Foil
Instructions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside.
- Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.
- Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.
- Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.
- Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.
- A Sprouted Kitchen (http://www.sproutedkitchen.com/)
- Line your pans with Reynolds Wrap(R) Aluminum Foil for no-mess roasting and toasting.
- If you would like to make your own balsamic glaze, simply bring 2 cups of balsamic vinegar to a boil in a small, heavy saucepan. Reduce to a simmer and cook until thickened and syrupy, about 15 minutes. Add in a tablespoon of honey or brown sugar if desired.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 591 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
this is a great fall/winter appetizer for entertaining. savory and a touch sweet from the balsamic glaze- a great combination of flavors. always a hit!
This is a delicious bruschetta, found in an Allrecipes search for an appetizer with pimiento cheese- go figure! No wonder nobody has ever reviewed it in five years! The sweet squash, tangy slaw, and blue cheese crumbles create a nice balance of flavors. My grocery didn’t have radicchio so I used purple cabbage. Radicchio would have been nice but the cabbage worked fine, too. I bought a decent balsamic reduction which was a nice shortcut. Also, don’t be timid with the seasoning of the squash!