Butternut Squash Crostini

Butternut Squash Crostini

I am making these the same night I am making the pork and noodle stir-fry, but these are an appetizer. I recently had the most delicious Kabocha squash and pork wonton soup, and it was one of tastiest things I have tasted in a while.  Seriously. I could eat that for every meal for the rest of my life. I am really digging squash, all shapes, sizes, and colors of it. Spaghetti squash, Kabocha squash, and Butternut squash are only a small handful of the squashes you can make, and so I will try to sneak some into the blog soon.

This recipe is in the same Jan/Feb Food Network Magazine as I used for the pork and noodle stir-fry.

Ingredients

4 thin slices prosciutto

1/4 cup extra-virgin olive oil

2 cups diced, peeled butternut squash

2 cloves garlic, sliced

1/4 teaspoon red pepper flakes

2 tablespoons sherry vinegar

2 tablespoons honey

8 baguette slices, toasted 

Directions

1. Cook the prosciutto in a large skillet over medium-high heat, turning once, until crisp, about 5 minutes. Drain on paper towels, then break each slice in half.

2. Add the olive oil to the skillet. Increase the heat under the skillet to high. Add the squash and season with salt and pepper; ; cook, stirring occasionally, until gold and tender, about 7 minutes.

 

 

3. Add the garlic and red pepper flakes and cook 1 more minute, then stir the vinegar and honey. Spoon the squash mixture onto the baguette slices; top with the fried prosciutto.