Autumn Crostini with Butternut Squash & Spiced Pecans has me dreaming of crunchy russet-colored leaves, perfumed air, and crackling bonfires…
It’s here, guys! The first day of autumn! Bring on the apple crumbles, cranberry grog, rainy days and cinnamon sprinkled coffee…
Oh! And let’s not forget about my ‘first day of fall’ crostini that’s all dressed up and ready for the barn dance!
As I was planning for my fourth installment of my ‘first day of the new season biscotti/crostini/toast’ recipe, it didn’t take long to figure out that butternut squash, fall’s quintessential vegetable, would make it to the dance.
I’m wondering, did my foreshadow from Monday tip you in this direction?
Did your mind go to toast?
This Autumn Crostini with Butternut Squash & Spiced Pecans will make for perfect nosh on these chilly autumn evenings…
- Sitting out back with a moose mug full of hot apple cider, enjoying a bonfire? This crostini.
- Sitting on the front porch with a glass of cranberry wine and exhilarating company? This crostini.
- Sharing an appetizer with friends and family at this weekend’s football tailgate? This crostini.
- Volunteered to bring a dish to Thanksgiving dinner? This crostini.
Seriously, the options are endless.
Do you guys remember when this whole thing began? My wanting to create a special ‘toast’ for the first day of each season? It started a year ago… I know, I’m shocked too! But since that first one, Bruschetta with Figs, Prosciutto, and Arugula, we’ve had Bruschetta with Sweet Pea Pesto, Prosciutto & Asparagus and Caprese Bruschetta with Crispy Eggplant…
Not a bad line-up!
So let’s grab our skillets and get cookin’! And maybe throw in a little line dance while we’re at it!
Happy Fall, my friends!
- 3 Tbsp unsalted butter
- 1 pound butternut squash cubes
- 2 Tbsp brown sugar
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- ¼ tsp kosher salt
- 1 - 2 cups crumbled spiced pecans
- Six ¾-inch thick slices of dense crusty bread
- In a large non-stick skillet, I used cast-iron, melt butter over medium heat.
- Add the squash. Cook for 12 minutes until it begins to soften and is easy to mash with a fork.
- Add spices and thoroughly combine.
- In the meantime, to make the crostini, toast the bread or grill until golden.
- Top the crostini with squash and crumbeld spiced pecans.
- Serve warm or room temperature.