Squash Butter Crostini with Blue Cheese and Bacon

I’m excited to roll out my last recipe of 2014! In keeping with the New Year’s Eve hors d’oeuvres theme I wanted to share this fantastic recipe for a Squash Butter Crostini. It sounds and looks way more complicated than it actually is! The combination of butternut squash and blue cheese is smooth and creamy and creates this fabulous squash puree butter of sorts. The vessel to pull this all together is an olive oil roasted crostini. After topping the crostini with the squash butter, the two bite hors d’oeuvre is finished with a few crumbles of bacon and a sprinkling of scallions and flat leaf parsley. Another great addition to your festive New Year’s Eve evening filled with fabulous food, good wine and great company! Wishing each of you a very safe and Happy New Year! Looking forward to meeting you back in the kitchen in 2015! 

Squash Butter Crostini with Blue Cheese and Bacon
Serves 10
The combination of butternut squash and blue cheese creates a squash butter that is spread on a crostini and finished with a few crumbles of bacon and a sprinkling of scallions and flat leaf parsley.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 8 cups butternut squash
  2. 1/4 cup extra-virgin olive oil
  3. 1 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 1 to 2 ounces blue cheese
  6. 2 tablespoons butter
  7. 6 ounces bacon, cut into 1/2-inch strips
  8. 1 baguette, cut into half-inch slices (about 36 pieces)
  9. Extra-virgin olive oil
  10. Salt and pepper
  11. Flat-leaf parsley, chopped and Scallions, for garnish
Instructions
  1. Preheat oven to 400° degrees.
  2. Combine squash, olive oil, salt, and pepper in a large bowl. Make sure all of the squash is coated in the oil. Transfer to a cookie sheet and bake for 20 to 25 minutes, until the edges of the squash start to brown. Set aside.
  3. While the squash is cooking, start the bacon in a cold pan. Cook over medium-high heat for 7 to 10 minutes until bacon is crispy. Remove bacon from the pan and set aside.
  4. In a food processor, combine roasted squash, blue cheese, and butter. Process until smooth. Check for seasoning and adjust as needed. Set aside.
  5. Place the slices of bread on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Broil on high for 3 to 5 minutes, until toasted.
  6. To assemble the crostini, spread each piece of toasted bread with about a tablespoon of the squash mixture. Top with a bit of bacon, then garnish with the parsley and scallions.
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