Butternut Squash Appetizer
I love experimenting with food and coming up with new recipes. And when said experimental recipes are easy to make and turn out tasting delicious I know I've found a winner! This particular recipe turned out even better than I had hoped. (special Thanks to my hubby, Nolan for being my guinea pig and trying my concoctions!)
One of my contributions to Friendsgiving (If you haven't read that post yet, head here and do so now!) was this roasted butternut squash appetizer. Not only is the roasted butternut squash delicious, but its covered in brown butter fried sage and topped with candied pecans. Oh. My. Gosh. Insane! It's basically fall in one perfect bite size appetizer.
Butternut Squash Appetizer Recipe
-2 lbs butternut squash cut into small cubes
-24 fresh sage leaves chopped
-2 T butter
-salt and pepper
-1 T olive oil
-my Spicy Candied Pecans for topping (recipe here)
Preheat oven to 425 degree. Dump cubed butternut squash onto baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Mix until squash is fully coated and then spread on pan into a single layer. Roast in 425 degree oven for 30 min (stirring squash halfway through). Once fully roasted transfer to a medium size mixing bowl.
In a small frying pan, melt butter over medium heat. Once melted add fresh sage and cook just until the butter turns a light golden brown color and the sage is crisp. (only take about 30 seconds, watch carefully.) Remove from heat and pour over roasted butter nut squash and mix.
Transfer mixture to small serving spoons. Because all appetizers are immediately taken to the next level when they are bite size and served on individual spoons. Top each one with a Spicy Candied Pecan and display on a wood board for an extra special touch. Enjoy!
If you make this appetizer be sure to tag me so I can see how you serve it. So many fun things you could do with the recipe, I can't wait to see what you come up with! It's even great as a side dish with or without the pecans.