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.

BAKED ITALIAN ONION RINGS

4 SERVINGS

2 cups Italian breadcrumbs 2 tsp. sea salt

1 tsp. crushed red pepper (optional)

1 cup all-purpose flour

1 1/4 cups water

1 large onion, sliced into 1/2-inch rings

Olive oil for brushing

Arrabbiata sauce, for dipping

NUTRITIONAL VALUES

Calories: 352kcal
Fat: 3.3g (0.7g S.Fat)
Carbs: 68.5g
Protein:10.9g
Sugar: 6.5g
Sodium: 1336mg

METHOD

Preheat the oven to 230°C/450°F. Generously grease one or two large baking sheets. Combine breadcrumbs, salt, and red pepper flakes, if using, in a large mixing bowl. Mix everything together thoroughly, then divide the mixture into two small bowls and set aside. In a medium mixing bowl, whisk together the flour and water until a thick batter forms. Cut the onion rings into rings. Dip each onion ring into the batter, allowing excess to drip off. Dip the onion ring into one of the breadcrumb bowls first, coating completely, and place on a baking sheet lined with parchment paper. Rep with the remaining onion. When your first bowl of bread crumb mixture becomes too clumpy halfway through the process, discard it and move on to the second bowl of bread crumb mixture. Then, dab each onion ring with oil with a pastry brush. Rather than brushing, dip the brush in oil and pat each onion ring with it. Bake for 7 minutes, or until nicely golden, then flip each onion ring and bake for another 4 to 5 minutes, or until golden. Season with salt and pepper to taste.