Roasted butternut squash with pecan toasts
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!
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!)
Preheat the oven to 400 degrees Fahrenheit.
Toss the butternut squash, thyme + ginger on a baking sheet with olive oil to coat.
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.
Once roasted, remove the squash from the oven + season with salt + pepper to taste.
To serve, top your favorite cracker with the roasted butternut squash.