Crostini with caramelised butternut squash
This crostini with caramelised butternut squash makes an excellent nibble during the festive season – perfect for Halloween parties, Thanksgiving, Christmas and New Year’s Eve get-togethers. Alternatively, serve it with a salad for brunch or lunch It’s vegan but you can add some crumbled feta or goat’s cheese if preferred. You can serve it warm or at room temperature.
Ingredients
Method
- Peel and cut the squash into 2cm cubes.
- Chop the rosemary leaves. Thinly slice the spring onions.
- Heat the oil in a large, non-stick frying pan and add the rosemary and squash cube. Fry them for about 10 minutes, stirring regularly. Season with salt and pepper.
- When they are soft and golden, add the garlic and chilli flakes. Stir for 2 minutes, then add the balsamic vinegar and keep stirring gently for a minute or so, until they get sticky and slightly caramelised.
- Meanwhile, cut the ciabatta rolls in half, put them on a baking tray, drizzle them with oil and put it in the oven. Bake or grill until golden. (Alternatively, you can toast them in a toaster.)
- Take about third of the squash into a bowl and mash them roughly with a fork.
- Spread this onto the toasted ciabatta rolls, then top them with the caramelised squash cubes and the spring onion slices. You can crumble some cheese on top too, if preferred.
- Scatter a few coriander, mint, basil or parsley leaves on top, then serve.