Yes, squash butter is a thing! Simply roast delicata and garlic, then pulse in a food processor until creamy.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Place squash halves cut sides up in a shallow baking pan; brush with 1 Tbsp. olive oil. Sprinkle with 1/4 tsp. salt and 1/8 tsp. black pepper. Cut 1/2 inch off tip of garlic bulb to expose cloves. Remove any loose outer layers. Add to baking pan. Drizzle with 1 tsp. olive oil. Bake 30 to 40 minutes or until squash is very tender; let cool.

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  • Meanwhile, in a small saucepan heat remaining 4 Tbsp. olive oil over medium. Working in two batches, cook sage 30 seconds or until crisp. Use a slotted spoon to transfer to a plate lined with paper towels. Working in two batches, cook shallots 3 to 5 minutes or until crisp. Use a slotted spoon to transfer to plate with sage. Sprinkle all with 1/8 tsp. salt. Pour shallot-sage oil into a bowl.

  • Preheat broiler. Brush both sides of bread slices with shallot-sage oil; set aside remaining oil. Place bread slices on a baking sheet; broil 3 to 4 inches from heat 1 to 2 minutes or until golden brown, turning once. Rub toasts with halved garlic clove; sprinkle with 1/8 tsp. salt.

  • For Delicata Butter: Squeeze roasted garlic cloves from bulb into a food processor. Spoon squash pulp from skins into the food processor. Pulse until smooth. Add lemon juice, 1/8 tsp. salt, and 1/8 tsp. black pepper. Pulse until combined.

  • In a bowl stir together reserved shallot-sage oil, lemon zest, cheese, 1/4 tsp. salt, and 1/4 tsp. black pepper.

  • Spread Delicata Butter on toasts. Top with cheese mixture, fried sage, and fried shallots.

Tips

If desired, omit the sage and/or shallots. Brush bread slices with 2 tablespoons olive oil and stir 1 tablespoon olive oil into ricotta mixture.

Nutrition Facts

142 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 7 mg cholesterol; 275 mg sodium. 211 mg potassium; 16 g carbohydrates; 1 g fiber; 2 g sugar; 5 g protein; 0 g trans fatty acid; 341 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 49 mg calcium; 1 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 1 stars
10/19/2018
This was delish! I couldn't find delicata the day I was making this, so I used 1/2 acorn squash and 1/2 sweet potato - it was sweet and yummy. My notes: 1. I personally found that the whole head of roasted garlic was too much. The roasted garlic dominated just a bit too much. Maybe use 1/2 and reserve the other 1/2 for another purpose. 2. I didn't do the whole sage/shallot oil step. I just wanted to simplify the process so I just brushed my crostini with softened butter, a little olive oil, S&P. 3. I made my own ricotta because it's just so easy and legions better than storebought! I also think a whipped goat cheese would be yummy too!