With some advance preparation, this refreshing party snack will get you out of the kitchen quickly and make you the star of the season. The combination of sweet and savory creates a perfect contrast that can satisfy even those who aren’t fans of winter squashes.
Ingredients
- 2–3 pounds butternut squash
- Seeds from 1–2 butternuts (or other winter squash)
- 2 teaspoons sea salt
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon local honey
- 1 baguette (French or sourdough)
- ½ cup dried cranberries or seeds of 1 whole pomegranate
- ½ cup goat cheese crumbles
- 10–15 sprigs fresh thyme
Preparation
Advance Preparation (up to a day ahead)
Peel, halve and de-seed squash. Set seeds in a bowl, cover with water and stir in 1 teaspoon salt. Let sit for at least an hour.
Preheat oven to 400°. Chop squash into ½ -inch cubes. Toss with 1 teaspoon salt, 1 tablespoon olive oil and honey. Prepare baking sheet with silicon mat or parchment paper and spread squash in single layer. Roast for 25–30 minutes, until tender and beginning to crisp on the bottom. Stir halfway through cooking time. Cool on wire rack or compostable paper towels.
Reduce oven temperature to 350°. Strain seeds and pat dry with cloth. Toss with 1 teaspoon olive oil. Prepare baking sheet with silicon mat or parchment paper and spread seeds in single layer. Roast 15–20 minutes and cool on pan.
Before the Event (20–30 minutes)
Preheat oven to 500° or broil.
Slice baguette with a slight diagonal cut. Lay slices in single layer on baking sheet. With pastry brush, lightly brush each slice with olive oil. Heat bread 3–5 minutes, or until just golden. Remove from heat.
In a large bowl, gently combine squash, goat cheese and cranberries (or pomegranate seeds).
Place bread slices on serving tray and top each with a heaping tablespoon of squash mix and a sprig of fresh thyme. Garnish with seeds.
