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Fall Festival Butternut Squash Chutney Crostini

1 butternut squash, peeled and chopped into 1/4 inch dice (or buy the precut and chop)

1 medium onion, finely chopped

1 habanero pepper, seeded and finely chopped

1 cup light brown sugar

1 teaspoon pumpkin pie spice

1 teaspoon ground cloves

½ teaspoon salt

1 tablespoon plus 2 teaspoons fresh minced ginger

1 ¼ cups apple cider vinegar

1 baguette, cut into 1/2 inch slices

olive oil, salt & pepper

 8 ounces brie cheese, room temperature

chives, for garnish if desired


Combine first 9 ingredients and simmer for 45 minutes or until squash is tender and sauce is thickened.

Brush baguette slices with olive oil and lightly sprinkle with salt & pepper.  Broil on both sides until lightly browned.  Can be done ahead of time and kept in air tight container

Spread toasts with soft brie cheese then top with chutney and chives.


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