Looking for a delicious and healthy recipe to impress your guests this Thanksgiving? Look no further! I’ve got a mouthwatering dish that combines the flavors of butternut squash and cranberries in a unique and delightful way. Get ready to wow your taste buds with this Butternut Squash and Cranberry Hemp Crostini recipe.
Butternut Squash and Cranberry Hemp Crostini
Ingredients:
- 1 medium-sized butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 French baguette, sliced
- 1/4 cup hemp seeds
- Fresh parsley, for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the butternut squash, cranberries, olive oil, maple syrup, dried thyme, salt, and black pepper. Toss until the butternut squash and cranberries are well coated.
- Spread the mixture on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the butternut squash is tender and lightly caramelized.
- While the butternut squash and cranberries are roasting, toast the baguette slices in the oven for about 5 minutes, or until golden and crispy.
- Once the butternut squash is ready, remove it from the oven and let it cool slightly.
- To assemble the crostini, place a spoonful of the roasted butternut squash and cranberry mixture on each toasted baguette slice.
- Sprinkle with hemp seeds and garnish with fresh parsley.
- Serve immediately and enjoy!
How to prepare: This Butternut Squash and Cranberry Hemp Crostini recipe is super easy to prepare. Simply follow the instructions above and you’ll have a delightful appetizer ready to serve in no time.
Preparation time: The total preparation time for this recipe is approximately 40 minutes, including the time for roasting the butternut squash.
Servings:
This recipe makes about 20 crostini, serving approximately 4-6 people.
Nutrition Facts:
Calories: 95 | Fat: 2g | Carbohydrates: 17g | Fiber: 2g | Protein: 2g
Tips: To make this recipe even more flavorful, you can add a sprinkle of crumbled goat cheese or feta on top of each crostini before serving. The creamy and tangy cheese complements the sweetness of the roasted butternut squash and cranberries perfectly.
FAQs:
Q: Can I make this recipe ahead of time?
A: Yes, you can roast the butternut squash and cranberries in advance and store them in an airtight container in the refrigerator. When you’re ready to serve, simply toast the baguette slices, assemble the crostini, and garnish with hemp seeds and parsley.
Q: Can I use other types of squash instead of butternut squash?
A: Absolutely! While butternut squash works best for this recipe, you can experiment with other winter squashes such as acorn squash or pumpkin. Just make sure to adjust the cooking time accordingly.
Q: Can I use dried cranberries instead of fresh?
A: Fresh cranberries give a burst of tartness to the crostini, but if you don’t have them on hand, you can use dried cranberries instead. Just soak them in hot water for a few minutes to rehydrate them before adding them to the butternut squash.
Now you have a show-stopping appetizer that will impress your guests with its vibrant colors and delicious flavors. Enjoy this Butternut Squash and Cranberry Hemp Crostini at your Thanksgiving dinner or any other special occasion. Bon appétit!
