Butternut Squash and Olive Crostini

Name: Butternut Squash and Olive Crostini
Prep time: 20M
Total time: 50M
Yield: 8 Servings
Ingredients: 3 cups Butternut Squash and Olive Crostinidiced (½”) butternut squash; 3 Butternut Squash and Olive Crostinishallots, halved lengthwise and sliced; 3 tbsp. Butternut Squash and Olive Crostinibrown sugar; 2 tbsp. Red Wine VinegarGOYA® Red Wine Vinegar; ½ tsp. Adobo Light with Pepper (50% Less Sodium)GOYA® Adobo Light Seasoning with Pepper; 2 tsp. Butternut Squash and Olive Crostinichopped fresh sage, plus 8 leaves for garnish; ¼ cup Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 16 Butternut Squash and Olive Crostinibaguette slices, toasted; ⅔ cup Butternut Squash and Olive Crostinishredded Manchego Cheese; ⅓ cup Manzanilla Spanish Olives Stuffed with Minced PimientoGOYA® Manzanilla Olives Stuffed with Minced Pimientos, coarsely chopped

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Now this is a festive appetizer! Crostini are a yummy way to feed your holiday guests, and these pair the sweetness of squash with the tang of GOYA® <a title="Manzanilla Olives Stuffed with Minced Pimientos" href="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos" data-udi="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos">Spanish Manzanilla Olives Stuffed with Pimientos</a>. Butternut squash is baked with shallots, brown sugar, red wine vinegar, Adobo, chopped sage and water. The delicious mixture is then slathered over toasted baguette slices, and topped with GOYA® <a title="Manchego Cheese" href="umb://document/67c9b5df7288431c8ba0ff784fb2dbf8#manchego-cheese" data-udi="umb://document/67c9b5df7288431c8ba0ff784fb2dbf8" data-anchor="#manchego-cheese">Manchego Cheese</a> and the olives. So delicious, you should make them just to treat yourself!

Total Time

50m

Prep Time:20m

Yields:8 Servings

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Ingredients

3 cups

diced (½”) butternut squash

shallots, halved lengthwise and sliced

3 tbsp.

brown sugar

2 tbsp.

GOYA® Red Wine Vinegar

½ tsp.

GOYA® Adobo Light with Pepper (50% Less Sodium)

2 tsp.

chopped fresh sage, plus 8 leaves for garnish

¼ cup

GOYA® Extra Virgin Olive Oil

baguette slices, toasted

⅔ cup

shredded Manchego Cheese

⅓ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento , coarsely chopped

Directions

Kitchen View

Step 1

Preheat oven to 450° F. Toss together squash, shallots, brown sugar, vinegar, Adobo, chopped sage and 2 tablespoons water in 9”x13” baking dish. Cover with foil and bake 20 to 25 minutes. Uncover and bake until tender and liquid has evaporated, 10 minutes more. Coarsely mash with potato masher.

Step 2

Meanwhile, heat olive oil in small skillet over medium-high heat. Add sage leaves and fry until crisp, about 20 seconds. Transfer sage leaves to paper toweling to drain.

Step 3

Reduce oven to 400° F. Place baguette slices on baking sheet. Bake just until golden and crisped, 5 to 6 minutes. Top with Manchego, squash mixture and olives.

Step 4

Bake until warmed and cheese has melted, 8 minutes. Garnish each crostini with half a sage leaf and serve.

We have garnished these with crispy, fried sage leaves. If you’re short on time, you can eliminate this step and instead garnish with some fresh chopped sage.

Products in this Recipe

Red Wine Vinegar

Adobo Light with Pepper (50% Less Sodium)

Extra Virgin Olive Oil

Manzanilla Spanish Olives Stuffed with Minced Pimiento

We have garnished these with crispy, fried sage leaves. If you’re short on time, you can eliminate this step and instead garnish with some fresh chopped sage.

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