Smashed Butternut Squash Toast With Blue Cheese and Walnuts

Serves 4-6

Ingredients

• 1 bag frozen butternut squash (10oz) 
• 1 frozen baguette, thawed 
• ½ cup toasted walnut pieces
• ½ cup blue cheese crumbles 
• ½ cup neutral oil
• 1 tsp smoked paprika 
• Honey for garnish drizzle
• Salt and pepper

Directions

1. Preheat oven to 400° F. 
2. Cut baguette into ¼” slices, lay out on a baking sheet and brush with neutral oil. Sprinkle with salt and pepper and bake for 6 min. When done cool and remove from the sheet pan. 
3. In a bowl add the remaining oil, smoked paprika, salt and pepper, and toss with the frozen acorn squash, making sure to really coat each piece. 
4. Spread the acorn squash mixture onto a sheet pan in a single layer and roast at 400° F for 20-25 minutes, until edges are golden and inside is soft. 
5. While the acorn squash is roasting, toast walnuts in a saucepan on medium heat, moving the walnuts around so as not to burn. Once the walnuts are shiny (3-5 min) remove from pan and cool. 
6. When the acorn squash is done, transfer to a bowl and mash with forks until roughly smooth. Season with salt and pepper, add more smoked paprika if desired. 
7. Spread acorn squash mixture onto cooled crostinis, sprinkle with blue cheese and toasted walnuts. Once they are plated, lightly drizzle honey over all crostinis.

Recipe Pairings