Roasted butternut squash with pecan toasts

butternut squash // a little gathering

Here's the scenario. You're hosting Thanksgiving for friends + family, you have the whole menu planned, but shiz you need an appetizer for when they all arrive.

While I am all for a large spread for the main event, I think one solid appetizer is great for impressing guests while keeping your workload low.

A great option is a roasted toast. But, what's a roasted toast you ask?

A roasted toast is like a crostini, but everything on top is roasted on one baking sheet. It's super easy to prepare especially if you get overwhelmed in the kitchen. For me a measure of a great Thanksgiving recipe is about clean up, and all you need to do for this one is throw the parchment away. Hey, I am thankful for that.

This roasted toast is all about butternut squash, with ginger + thyme to amp up the flavors. I love adding pecans on top for their crunch. You can serve this roasted mix on toasted ciabatta OR try this recipe out on a great quality cracker. Serve these up when guests arrive + hand them a glass of nice wine. They'll be in bliss.

Have a happy Thanksgiving everyone!

butternut squash // a little gathering

Roasted butternut squash with pecans

  • 8 oz. cubed butternut squash

  • 4 sprigs fresh thyme

  • 2 tablespoons ginger, chopped

  • 3 tablespoons pecans, roughly chopped

  • Olive oil

  • Salt and pepper

  • For serving, quinoa crackers (I love these!)

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Toss the butternut squash, thyme + ginger on a baking sheet with olive oil to coat.

  3. Roast the squash in the oven for 40 minutes or until soft when punctured with a fork. In the last five minutes, add the pecans on top to warm them.

  4. Once roasted, remove the squash from the oven + season with salt + pepper to taste.

  5. To serve, top your favorite cracker with the roasted butternut squash.