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Cran-Feta Squash Crostini

Yields8 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

Yields: 8 servings

 3.53 lbs kabocha or other yellow-fleshed squash, peeled, seeded, and cut into 1/8" to 1/4" pieces
 ¾ cup extra virgin olive oil
 ½ tsp dried chile flakes, more to taste
 3 tsp kosher salt
 1 yellow onion, peeled and thinly sliced
 ¼ cup apple cider vinegar
 ¼ cup maple syrup
 4 slices country bread, 1" thick
 ½ cup Odyssey┬« Cranberry Feta
 coarse salt
 4 tbsp mint, chopped

Heat the oven to 450 degrees F.
Combine the squash, 1/4 cup olive oil, chile flakes, and 2 tsp of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored (about 15 minutes).
Remove from oven.


Heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon of salt and cook, stirring frequently, until the onions are well softened and darkening (about 15 minutes).
Add the vinegar and syrup, stir and reduce until syrupy and broken down (again, about 15 minutes or until the mixture is jammy).


Combine the squash and onions in a bowl and smash with a fork until combined.
Taste for seasoning.


Place a spoonful of the squash and onion jam on crostini, then top with cranberry feta.
Garnish with mint.

Recipe developed by Kate E. Stuart.
Nutrition Facts

Servings 0