Guys. It’s almost Thanksgiving.
Guys. It’s almost Christmas.
*Pause for that information to sink in*
So, what so we think about all of that? For me, personally, I am at point in my life where the realization that time moves at a more rapid pace each year is starting to sink in. With this realization also comes motivation to truly seize the day, as the saying goes.
Many years ago, I started to ensure that I always had something to look forward too at any given time, generally in the form of traveling. It suits me quite well to live this way. I can get through the worst of days or dreariest of moods knowing I have a beach or mountain trip planned where the sun will kiss my face and the breeze rustle my hair. Now, however, I am adding onto this mind set. I also want to enjoy the moment I am currently in. I want to truly appreciate each and every step in my life. While I want to continue looking forward to future events, I never want to wish time away. Life is moving so quickly and I finally know what “stop to smell the roses” actually means. So while I am looking very forward to house hunting and vacationing in Spain next year, I am also perfectly happy to be sitting here this very moment in my cozy apartment curled up on the couch talking to the world wide web.
Something else that really made me happy this past weekend was this new recipe. I was inspired by an instagram post of mashed butternut squash on a cracker with tahini. I wanted to give the poster credit as I believe they were a fellow blogger but I cannot find the post anymore. If you happen to be reading this and know what I am talking about, give them a shout out!
These Butternut Squash Crostinis are SO good. Savory and sweet (my FAV) and festive to boot! I am preparing several Christmas posts at the moment but I still have a few fall posts up my sleeve! This is one you do not want to miss. It not only looks beautiful, but it is sophisticated enough to serve at a dinner party. In fact, I highly recommend these for any hosting shindig because you can make the butternut squash mash ahead of time and then all you have to do is toast the bread and assemble.
What flavor profile are we talking here? Well, the butternut squash is salty and peppery which pairs so well with the almost bitter maple tahini dressing and sweet yet tart cranberries. The bread balances all the flavors out nicely too. Overall, this is an impressive appetizer that seems a lot more difficult to make than it really is. The hardest part is removing the skin from the butternut squash. Am I the only one who despises doing that? I love butternut squash…so I do it anyway…but ugh.
Take some pictures when you make this one, it is so pretty! I want to see so tag me @peppers_peaches on instagram or twitter and use my hashtag #peppersandpeaches.
- 1 medium butternut squash
- ½ tsp salt
- ¼ tsp pepper
- 1 tbs melted coconut oil
- ¼ cup chopped, dried cranberries
- Maple Tahini Dressing:
- 2 tbs tahini
- juice ½ lemon
- 3 tbs water
- ½ tbs maple syrup
- 1 french loaf (the long skinny loaves of bread)
- Start by preheating your oven to 385 degrees.
- Skins, deseed and cube your butternut squash.
- Toss squash in melted coconut oil, salt and pepper. Lay coated cubes evenly on baking sheet.
- Cook for 20-25 minutes or until squash is fork tender.
- While squash is cooking, slice bread into ½-1 inch inch thick pieces. Then mix all tahini dressing ingredients in small mixing bowl, stirring until ingredients are combined.
- Remove the squash from oven and allow to cool for 5 minutes.
- Place bread pieces on baking sheet and put into oven for 8 minutes, flipping after 4 minutes to toast both sides. Watch this part carefully as once bread starts to brown, it will burn quickly.
- While bread is toasting, mash your roasted butternut squash.
- Once bread is toasted, spread butternut squash mash evenly on top of the bread pieces. Drizzle with your maple tahini dressing, then top evenly with cranberry pieces.
- Serve immediately.