This crostini is a great Thanksgiving day hors d'oeuvre to tease the flavors of the meal to come — or a super smart way to use leftovers
1 Butternut Squash, diced small
1 Tub, Tribe Garlic Hummus
1 Baguette, cut into crostini rounds
5-10 Small Brussels Sprouts, Halved & Thinly Sliced
¼ Roasted Pumpkin Seeds
1 ½ Tablespoons of Fresh Thyme
Salt & Pepper
1. Pre-heat oven to 450 degrees.
2. Toss the butternut squash in olive oil, salt and pepper and then roast for about 20-30 minutes, keeping a close eye and tossing once you start to see them developing nice color on one side. Continue cooking and tossing until they become dark, caramelized and slightly crisp, making sure not to burn them.
3. While the above cooks, toss the sliced Brussels sprouts in olive oil, salt, pepper, the fresh thyme and the juice of ¼ of a lemon. Set aside.
4. Coat both sides of the crostini rounds with olive oil and line them on a baking sheet and broil until browned on each side.
5.Assemble the crostini by spreading a generous amount of Tribe Garlic Hummus, follow by a hefty spoonful of the roasted butternut squash cubes.
6. Finish assembling by sprinkling the roasted pumpkin seeds on top of the butternut squash and finally a pinch of the raw Brussels sprout slaw.