Something new for an hors dourve - butternut squash crostini

Carmelized Butternut Squash Crostini

If it's caramelized, how can it not be GREAT?!

This recipe is compliments of my favorite restaurant in Rochester, NY -- 2 Vine.
Pesto (or you can cheat and buy some Wegmans etc. pesto from the jar...:)

1 OZ Spinach

1 OZ Arugula

1/2 OZ Basil

1 OZ Mint

1 Tbl Toasted Hazelnuts

1/2 Cup Extra Virgin Olive Oil

Salt To taste

Pepper To taste

4 Cups Butternut Squash (Peeled and diced 1/4 inch cube)

1 Tsp Honey

2 OZ block Parmesan cheese

2 Tbl oil Sliced Baguette
1. Toast sliced baguette pieces brushed with extra virgin olive oil in 350 degree oven for 8-10 minutes. Remove and set aside.

2. Chop spinach, arugula, and fresh herbs by hand then blend in a food processor with toasted hazelnuts. Slowly drizzle in the oil to create a smooth paste then season with salt and pepper.

3. Sauté butternut squash in oil until slightly caramelized and tender about 8 minutes. Season with salt and pepper and a little honey. Let cool.

4. Spread a little of the pesto on each toast then spoon on a little of the butternut squash. Shave some of the parmesan over the crostini with a vegetable peeler. Drizzle with a little oil and arrange on a platter. Serve at room temperature. SERVES 8-10