Sweet and Sour Squash Crostini With Gruyère

Sweet and Sour Squash Crostini With Gruyère
Jonny Valiant
Baked butternut squash and melted Gruyère cheese are a warm, comforting topping for baguette slices. The crostini can be assembled up to 12 hours ahead.

Get the recipe
.
Serves 8
preparation
25
minutes
cooking
60
minutes

Ingredients

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

 

Charlyne Mattox
November 2012

Nutritional Information

  • Per Serving
  • Calories 183
  • 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
What does this mean? See Nutrition 101.