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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Ingredients:
1 small butternut squash (about 1 1/2 pounds), halved lengthwise and seeded |
1/2 tablespoon(s) olive oil, more for brushing |
1 1/2 cup(s) chopped shallots (about 4 large shallots) |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 baguette, cut crosswise into (1/3-inch) thick slices |
3 tablespoon(s) almond butter |
Directions:
1. Preheat oven to 350°F. Arrange squash on a greased baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)
2. Heat oil in a large skillet over medium high heat. Add shallots, salt and pepper and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total.
3. Add shallots and almond butter to food processor with squash and purée until smooth. Spread over warm crostini and serve.
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