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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 8 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ large butternut squash
  • 2 Tbsp olive oil
  • ½ tsp chilli flakes
  • 1 sprig rosemary leaves only
  • 1 garlic clove minced
  • 2 Tbsp balsamic vinegar
  • 2 spring onions
  • 4 Ciabatta rolls
  • Salt and pepper
  • Few herb leaves of your choice coriander, mint, basil or parsley leaves

Method
 

  1. Peel and cut the squash into 2cm cubes.
  2. Chop the rosemary leaves. Thinly slice the spring onions.
  3. 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.
  4. 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.
  5. 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.)
  6. Take about third of the squash into a bowl and mash them roughly with a fork.
  7. 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.
  8. Scatter a few coriander, mint, basil or parsley leaves on top, then serve.