Name: Honey-Roasted Squash Crostini with Beets
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 1 large or 2 small red beets (scrubbed and trimmed); 1 butternut squash (peeled and cubed (about 6-7 cups)); 5 shallots (peeled and thinly sliced (about 1 ½ cups)); ¾ cup extra-virgin olive oil (divided); 3 tablespoons honey; ½ teaspoon dried chili flakes plus more to taste; 2 teaspoons kosher salt (plus more to taste); 1 ½ teaspoons ground cumin; ½ teaspoon coriander; 30 slices baguette or country bread (whole wheat ok, ½-inch thick); 3-4 tablespoons chopped cilantro; Balsamic Reduction Glaze (optional)

Honey-Roasted Squash Crostini with Beets

A good crostini (toast) is comprised of multiple components, each first prepared as their own sub-recipe. Save yourself some time and prepare each component separately in advance as your time allows. By doing so, you’ll be able to assemble and turn out these restaurant-quality crostini quickly and efficiently immediately prior to serving.

Honey-Roasted Squash Crostini with Beets

Prep Time 15

Cook Time 1 10

Total Time 1 25

Print Recipe Pin Recipe

Servings

Ingredients

1 large or 2 small red beets scrubbed and trimmed
1 butternut squash peeled and cubed (about 6-7 cups)
5 shallots peeled and thinly sliced (about 1 ½ cups)
¾ cup extra-virgin olive oil divided
3 tablespoons honey
½ teaspoon dried chili flakes plus more to taste
2 teaspoons kosher salt plus more to taste
1 ½ teaspoons ground cumin
½ teaspoon coriander
30 slices baguette or country bread whole wheat ok, ½-inch thick
3-4 tablespoons chopped cilantro
Balsamic Reduction Glaze optional

Instructions

Preheat the oven to 450°F.
Place beets on 3 layers of foil. Drizzle with 1 to 2 teaspoons olive oil and sprinkle with a dash of kosher salt. Gather and crimp foil into a tight package. Roast for at least 1 hour or until fork tender. When cool, peel beets easily by slipping the skins off. Dice beets and set aside (can be made 3 to 4 days ahead).
Meanwhile, combine the squash, shallots, ½ cup olive oil, honey, chili flakes, 2 teaspoons salt, cumin, and coriander in a large bowl; toss well to coat. Transfer the mixture to a parchment-lined baking sheet, and spread in an even layer. Roast, stirring every 5 to 6 minutes, until tender and slightly golden, about 20 minutes (this can be done at the same time as the beets). Remove from the oven.
Transfer roasted squash mixture to a large bowl, scraping all juices and oil into the bowl as well. Smash with a fork until mashed but still chunky in texture. Taste for seasoning, adjusting with salt or pepper as needed.
Reduce oven to 350°F. Arrange baguette slices on a baking sheet lined with parchment or foil. Use a pastry brush to brush baguette slices with the remaining ¼ cup olive oil. Bake for about 10 minutes – slices should be nicely toasted. Remove from oven. (Toasts can be made a day ahead and stored in a container or Ziploc storage bag at room temperature.)
Spread a heaping spoonful of smashed squash mixture on toasts, then top with a covering of diced beets. Sprinkle with flaky sea salt and garnish with chopped cilantro.
You can also top the crostini with Balsamic Reduction Glaze.
Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.