seasonal RECIPES for those who love to EAT
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1. Preheat oven to 350°F, set rack at center position.
2. Peel squash; cut in half and scoop out the seeds from the center.
3. Cut into cubes and place in a food processor fitted with the chopping blade. Pulse for 30-45 seconds, until squash is finely diced. (If you don’t have a food processor you can dice by hand – you’re aiming for about ¼ inch cubes.) Transfer to a large mixing bowl.
4. Peel onion and garlic; chop onion into chunks and place both onion and garlic cloves in food processor. Pulse until minced.
5. Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 3 to 4 minutes, stirring frequently.
6. Add squash and cook for 4 to 5 minutes longer, stirring frequently, until squash is tender but not mushy. Add 4 tablespoons of oregano and all of the thyme, cook for 1 to 2 minutes more.
7. Remove mixture from heat and transfer to a large mixing bowl to cool.
8. Cut baguette into thin slices (between 1/2 and 1/4 inch thick) and arrange slices in a single layer on a
cookie sheet. In a microwave safe bowl, heat butter and olive oil at 30-second intervals, until butter is melted.
9. Brush butter and oil lightly onto baguette slices and bake for 5 to 10 minutes, until lightly browned. Flip slices, brush again with oil/butter and sprinkle lightly with sea salt. Bake for another 5 to 10 minutes until golden brown. Remove from oven and transfer to a serving platter.
10. When the squash mixture is cool, stir in one third of the Parmesan cheese (i.e. 1/4 cup).
11. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, another 1/4 cup cheese and remaining minced oregano. Salt and pepper to taste.
12. Add dressing to squash mixture and toss gently to coat. Spoon squash mixture onto baguette slices and sprinkle with remaining Parmesan cheese. Enjoy!
1 Medium winter squash (or butternut squash or a sweet pie pumpkin)
1 Medium red onion
4 Cloves of garlic
6 tbsp. Fresh oregano; minced
1 tbsp. Fresh thyme; minced
3/4 c. Grated or shredded Parmesan cheese
1/4 c. Olive oil
1/4 c. White or golden balsamic vinegar
Freshly ground black pepper
Loaf of French or sourdough baguette
4 tbsp. Butter
4 tbsp. Olive oil
Coarse sea salt
Prep. Time: 15 minutes
Cook Time: 20 minutes
The holidays often bring lots of parties and group dinners. Regardless of whether we’re the host or a guest, we usually find ourselves searching for delicious, yet simple finger foods to keep folks happy. This recipe fits the bill! You can use any squash you like (pumpkin worked really well in one of the trials) and the topping keeps well for a few days in the fridge, should you mysteriously have any left over.