Sweet and Sour Squash Crostini With Gruyère

sweet-sour-squash-crostini
Photo by Jonny Valiant
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 183 calories
    • Fat 7 g
    • Sat Fat 3 g
    • Cholesterol 16 mg
    • Sodium 207 mg
    • Protein 7 g
    • Carbohydrate 26 g
    • Sugar 11 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 192 mg

Ingredients

  1. Check 1/3cup brown sugar
  2. Check 3tablespoons red wine vinegar
  3. Check 1tablespoon olive oil
  4. Check kosher salt and black pepper
  5. Check 1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
  6. Check 1 small red onion, chopped
  7. Check 2 sprigs fresh thyme, plus 2 tablespoons thyme leaves
  8. Check 16 baguette slices (from 1/2 of a baguette)
  9. Check 4ounces Gruyère, grated (about 1 cup)

Directions

  1. Heat oven to 450° F. In a 9-by- 13-inch baking dish, mix together the sugar, vinegar, oil, 2 tablespoons water, and ¼ teaspoon each salt and pepper. Add the squash, onion, and thyme sprigs and toss to coat. Cover with foil and bake, tossing once, until beginning to soften, 20 to 25 minutes. Uncover and continue to bake, tossing once, until tender and glazed, 15 to 20 minutes more. Remove thyme springs and gently mash with a potato masher.
  2. Place the baguette slices on a baking sheet. Dividing evenly, top with the squash mixture and Gruyère. Bake until melted, 5 to 7 minutes. Sprinkle with the thyme leaves.