Butternut Squash Crostini 

- Kayla H.READER REVIEW"What a perfect Fall recipe! So easy and so delicious! My favorite butternut squash recipe now!"

1½ cup butternut squash 3 shallots 1½ cup shiitake mushrooms 4 oz. goat cheese 4 oz. whipped cream cheese 1 tbsp. thyme 2 tsp. maple syrup 6 slices whole wheat bread 3½ tbsp. ol

FULL RECIPEButternut Squash CrostiniSERVES6 peopleTYPEappetizerTIME1 hoursLEVELbeginner

Preheat oven to 400 F. (200 C.) Dice 1½ cup butternut squash into bitesize pieces. Set aside.1.

Thinly slice 3 shallots. Set aside.2.

3.Slice 1½ cup mushrooms into bitesize slices and prepare 1 tbsp. fresh thyme (not pictured). Set aside.

4.Toss diced butternut squash with 1 tbsp. olive oil, 1 tsp. maple syrup and a tiny sprinkle of cinnamon.

Pour onto a foil-lined baking sheet and bake for 20 minutes.5.

6.Sauté sliced mushrooms in 1½ tbsp. olive oil until lightly brown – about 7-10 minutes. Sprinkle with chili pepper, salt and pepper, toss and remove into a container.

7.Sauté sliced shallots in 1 tbsp. olive oil until lightly brown – about 5-7 minutes.

8.Once butternut squash is finished, combine in sauté pan with sautéed shallots, mushrooms, thyme, and 1 tsp. maple syrup. Gently toss and sauté for 3 minutes more.

9.Mix together 4 oz. whipped cream cheese and 4 oz. goat cheese.

10.When ready to serve, toast 6 pieces of bread. Cover each toast with whipped goat cheese. Top with squash, mushrooms and shallots.

Butternut Squash Crostini