Sweet and Sour Squash Crostini with Gruyere

What a unique way to serve squash! And, squash is still in abundance from Geneva Lakes.  Baguettes from Wild Flour, cheese from The Cheese People and flavored grapeseed oil from Wild Tree and you have created your holiday Farmers Market Appetizer.

Ingredients:

squash-crostin.jpg

1/3 cup brown sugar

3 tablespoons  red wine vinegar

1 tablespoon olive oil (use grapeseed oil as an alternative)

kosher salt and black pepper

small butternut squash (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces

small red onion, chopped

sprigs fresh thyme, plus 2 tablespoons thyme leaves

16 baguette slices (from 1/2 of a baguette)

4 ounces Gruyère, grated (about 1 cup)

Directions:

1.       Heat oven to 450° F.

2.       In a 9-by- 13-inch baking dish, mix together the sugar, vinegar, oil, 2 tablespoons water, and ¼ teaspoon each salt and pepper. Add the squash, onion, and thyme sprigs and toss to coat.

3.       Cover with foil and bake, tossing once, until beginning to soften, 20 to 25 minutes. Uncover and continue to bake, tossing once, until tender and glazed, 15 to 20 minutes more. Remove thyme springs and gently mash with a potato masher.

4.       Place the baguette slices on a baking sheet. Dividing evenly, top with the squash mixture and Gruyère. Bake until melted, 5 to 7 minutes. Sprinkle with the thyme leaves.

By Charlyne Mattox , Real Simple November, 2012