BUTTERNUT BRUSCHETTA WITH CARAMELIZED ONIONS

8 to 10 SERVINGS

4 cups (1-inch cubes) peeled butternut

600 g (20 oz.) squash

4 tbsp. olive oil

Sea salt

freshly ground black pepper

2 large onions, thinly sliced

2 tbsp. maple syrup

1/4 tsp. crushed red pepper

2 tsp. balsamic vinegar, plus extra for drizzling

1 thin baguette, cut into 1/4-inch slices on the diagonal

1/4 cup fresh mint, cut into chiffonade

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 6.5g (0.9g S.Fat)
Carbs: 18.4g
Protein: 2.1g
Sugar: 7.2g
Sodium: 56mg

METHOD

Preheat the oven to 200°C/400°F.

Spread the butternut squash on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Season with salt and pepper to taste. Allow to cook for 25–30 minutes, or until fork-tender. Turn with a spatula every 10 minutes while roasting, and add more oil as needed. Remove from oven and raise the temperature to 220°C/425°F.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Season with salt and pepper. Allow to cook for 20 to 25 minutes, or until very soft and caramelized. Cook for 1 minute more after adding the maple syrup and red pepper.

In a food processor, combine the squash, onion mixture, and vinegar and pulse about 12 times until the mixture comes together but is slightly chunky. Season with salt and pepper to taste.

Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned. Drizzle vinegar over the bread and top with the butternut squash mixture. Garnish with fresh mint and serve while still warm.