It’s squash season and we have the perfect fall appetizer to wow your friends at your next (socially distanced) gathering!
1# butternut squash
1# Delicata squash
1# acorn squash
2 Tbsp oil
Salt and Pepper to Taste
½ C Craisins
½ C hot water
¼ tsp Cajun Seasoning
½-1 C heavy cream
1 Tbsp garlic
½ Tbsp fresh sage, chiffonade
½ Tbsp fresh Thyme, leaves only
½ C fresh orange juice
½ C white balsamic vinegar
- Peel both the butternut squash and the acorn squash. Then halve all three squashes, removing the seeds and retaining them in a bowl of cool water. Delicata squash’s peel is edible so there is no need to remove it unless you want to.
- Lightly coat all squash halves with oil, salt and pepper, and place them cut side down on a baking sheet. Place baking sheet in 350⁰F oven for approximately 20 minutes or until cooked through.
- While the squashes are in the oven, clean seeds from the squash pit in the bowl of water and remove to paper towels to dry. Once you have 1 cup total of all seeds, lightly coat with oil, salt, pepper, and Cajun seasoning. Spread out in a single layer on a baking sheet, and pop in the oven with the squash for 7-10 minutes.
- While the seeds are roasting, place craisins in a heat proof container, and cover lightly with the hot water. This will reconstitute them and give them more flavor.
- Remove squash and seeds from oven once they are cooked and place in fridge/cooler to chill.
- In a small bowl or squeeze bottle, combine the fresh orange juice and the white balsamic vinegar. Set aside.
- Once cool, dice the acorn squash into bite sized pieces, and slice the Delicata squash into small wedges. Set both aside and rough chop the butternut squash.
- In a food processor, combine the butternut squash, garlic, heavy cream, salt and pepper. Combine until smooth, adding more heavy cream or water if needed. You want this mixture to be thick enough to coat a spoon, but not chunky like an applesauce.
- Once the puree is made, you are ready to assemble.
- The crostini are the base and goes down first
- On top of the crostini, put a thin layer of the butternut squash puree. This will act as a glue for the rest of the ingredients
- Place one or two pieces each of acorn squash and Delicata squash on top of the puree
- Add in one or two of the reconstituted craisins, and two or three of the roasted squash seeds
- Sprinkle with fresh sage and thyme
- Add a light drizzle of the orange-white balsamic vinegar mixture