Super-Easy Appetizer Recipe: Roasted Squash Cream-Topped Crispbreads
These healthy crispbreads make a fresh, flavorful, and easy appetizer -- and they come together with just a little prep. Garnish them with whatever fresh produce you have on hand: we like cherry tomatoes, pomegranate seeds, sliced radishes -- and fresh herbs.
With its bold hues and mix of textures, this elegant yet simple recipe screams "look at me!" And though it may look complicated, there's really very little cooking going on here; when produce looks this good, you don't need to fuss with it too much.
While we can understand you may be tired of squash by now but know that when you combine it with creamy, healthy Greek yogurt and sweet, tender roasted garlic -- it's a total winner. You could even enjoy it on its own as a dip with some fresh vegetables.
This appetizer pays homage to the classic Swedish smørrebrød, and for those of you asking "what the heck are crispbreads?" allow us to explain: They're a light, crispy rye-based cracker, available in grocery stores. If you can't find them, feel free to use any other type of sturdy cracker -- fruit and nut crackers will do just fine. We enjoy eating the squash cream warm, however you can make this ahead of time and chill for up to two days. When you're ready to serve it, gently warm it in a small saucepan over medium-low heat.
We particularly enjoy making a fun appetizer like this when we have odds and ends in our refrigerator that need to be used up. All too often, and with the best of intentions, we'll go a little overboard on fresh produce and by Friday it's a mad dash to use it all up. This recipe a great one to make at the end of a long week -- and goes rather perfectly with a nice bottle of wine.
FOR THE ROASTED SQUASH CREAM:
- 1 small butternut squash
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, skin on
- Salt and pepper, to taste
- 2 tablespoon Greek yogurt (or 1 tablespoon water)
FOR THE CRISPBREADS:
- 4 Crispbreads
Toppings such as:
- Pomegranate seeds
- Red radish
- Flowering purple kale
- Alfalfa sprouts
- Red bell pepper
- Baby tomatoes
- Thai basil
- Preheat oven to 400 degrees.
- Remove skin from squash, and dice into small pieces. Place on a lightly greased rimmed baking sheet and toss gently with olive oil, salt, and pepper. Add the garlic cloves to the baking sheet.
- Roast for 30-40 minutes, or until golden brown and soft to the touch. Remove garlic from skins.
- In a food processor or blender, combine roasted squash and garlic with yogurt until smooth.
- Smear roasted squash mixture on crispbreads while still warm, and top with salad toppings as desired. Serve immediately.