BUTTERNUT SQUASH ON TOAST POINTS is a dip and/or an hors d'eurve that you can serve to your guests anytime. The holidays are coming up, and this appetizer can be made for every way of eating. I work in very wealthy homes as a private chef and the families that I work for entertain often and throw very formal parties, especially during the season in South Florida. Their guests vary from gluten free, to Kosher, vegan and/or vegetarian. My job has always been to please everyone. This scrumptious appetizer does just that. It is so colorful for the holidays or any gathering. I use gluten free bread in my recipes and the way the bread is prepared adds to the topping's delicious and unique flavor. Serve this classy and nutritious appetizer for a formal dinner party, cocktail party or just any occasion. Blessings to all for the upcoming holidays. You're going to hear that a lot from me. I put a lot of love into my foods. Try doing the same. The food tastes better that way.
BUTTERNUT SQUASH ON TOAST POINTS 4 Cups of peeled Butternut Squash cut in 1 inch cubes (you can buy pre-cut) 4 Tablespoons Extra Virgin Olive Oil, divided Ground Pepper (freshly ground is best) 2 large Sweet Onions, sliced thin 1 Tablespoon pure Maple Syrup 1/4 teaspoon crushed Red Pepper Flakes Plain Balsamic Glaze or Pomegranate flavor (make sure it's glaze not the vinegar) for drizzling on the top Mint Leaves cut into chiffonade (very thin slices) Goat or Feta Cheese Crumbles (optional) Sliced Bread, crust removed and cut into a diagonal one way and the two pieces cut diagonally again yielding 4 triangles. Extra Virgin Olive Oil Spray Himalayan Salt Granulated Garlic
1) Preheat the oven to 400 degrees. Spray a baking sheet with Olive Spray. Toss the cubes of Butternut Squash in a bowl with 2 Tablespoons Olive Oil. Make sure all cubes are covered in oil. Roast for 25 - 30 minutes until fork tender. During the 30 minutes turn the Squash and spray with Olive Spray if needed. 2) Meanwhile place the triangles of bread on a baking sheet, placing a pinch of Salt, Pepper and Granulated Garlic on each piece. Spray with Olive Spray. Turn over and repeat. Place in the oven for 8 minutes until brown and crispy. Remove and set aside. 3) In a large skillet, heat the remaining 2 Tablespoons of Extra Virgin Olive Oil, add Onions and sprinkle lightly with Salt. Cook for at least 25 minutes on medium-low heat (moving the onions around constantly) until soft and caramelized. Add the Maple Syrup and Crushed Red Pepper Flakes and cook for another minute. 4) In a food processor, combine the roasted Butternut Squash and Onions and pulse 5 - 7 times leaving the mixture fairly chunky. Adjust the seasonings to your taste. Add more Red Pepper Flakes if you want an extra kick and/or Salt and Pepper. Add more Maple Syrup if you want it a bit sweeter. 5) Spread a mound of the mixture on top of the bread. Top with a drizzle of the Glaze and then top again with the Mint Leaves. Sometimes before I put the toppings on I put a few crumbles of Goat or Feta Cheese on the Butternut Squash then add the Glaze and Mint. Either way it's something you will make again and again.
NOTE: Also serve it in a lovely bowl with bread, chips or toast points around it.