Casual Friday: Butternut Squash Crostini with Brussels Sprouts and Pomegranate
Total Time
1 hour
Prep Time
15 minutes
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 2 cups butternut squash diced into ¾-inch cubes (a little less than 1 medium butternut squash)
- 2 tablespoons plus 2½ teaspoons extra-virgin olive oil (divided)
- ¼ teaspoon ground cinnamon
- Kosher salt
- ½ cup ricotta cheese (I like whole milk ricotta for this, but part-skim will also work.)
- ¼ pound Brussels sprouts (about 6-8 medium sprouts, washed well, stems and any blemished outer leaves removed)
- 1 teaspoon fresh lemon juice
- ½ baguette sliced into ¼ inch slices (about 25 slices)
- ¼ cup pomegranate arils
How would you rate this recipe?
Preparation
Step 1
Pre-heat the oven to 375 degrees.
Step 2
Place the squash on a large baking sheet. Drizzle with 1½ teaspoons of olive oil and sprinkle with the ground cinnamon and a good pinch of kosher salt. Toss to combine, then arrange the squash in an even layer, making sure to leave a little bit of space between each cube. Roast for 25-30 minutes, stirring once halfway through the cooking time, until the squash is very tender. Remove from the oven and let cool slightly.
Step 3
Meanwhile, prep the Brussels sprouts. Slice the sprouts in half lengthwise, and then slice them very thinly crosswise. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. When the oil is hot and shimmering, add the sprouts in an even layer and cook, undisturbed, for 2-3 minutes so that they get a nice little char on the bottom. Add a pinch of salt and a little pepper (if you like) and cook for another 1-2 minutes, stirring periodically, just until tender. Stir in the lemon juice and cook for 1 minute more. Transfer the sprouts to a bowl and set aside.
Step 4
Next, prep the crostini. Pre-heat the broiler on high. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of each slice with the remaining 2 tablespoons of olive oil and sprinkle with a little salt. Place the bread under the broiler for 1-2 minutes on each side until lightly brown. (Pay close attention here, it is scarily easy to burn crostini.) Remove from the broiler and briefly set aside.
Step 5
Transfer the cooked squash to the bowl of a food processor (or high-speed blender). Add the ricotta and process until very smooth. Taste and season with salt and pepper. (You can also add a ¼ teaspoon pure maple syrup here if you have a sweet tooth.)
Step 6
Time to assemble the crostini! Spread each crostini with a generous dollop of butternut squash puree, then top with some shaved Brussels sprouts and a few pomegranate arils. Transfer to a serving plate or platter and serve.
Step 7
Save recipe for the next time?
