Roasted Butternut Squash Crostini

From The Kids Cook Monday, “Butternut squash is cubed, roasted sweet and sprinkled with a refreshing thyme yogurt sauce to top these delicious appetizers. Kids will have fun whisking the sauce together and drizzling it over the tasty toasts to make edible art.”

Ingredients:
1 baguette
1 butternut squash
2 tablespoons olive oil
2 teaspoons maple syrup
Salt, to taste
1/4 cup plain yogurt, sour cream or crème fraiche
1 tablespoon fresh thyme leaves
Pepper, to taste

Directions:

Adult: Preheat an oven to 400 degrees. Slice the baguette into 30 rounds. Transfer to the toaster and toast about 5 minutes, or until crispy. Set aside. Peel and chop the butternut squash into 3/4-inch cubes.

Kid: Whisk the maple syrup and olive oil together in a medium bowl. Add the cubed squash, toss to combine and transfer the coated squash cubes onto a baking sheet.

Adult: Sprinkle the squash with salt to taste and transfer to the oven. Roast for 15 minutes, flip the squash using a spatula and roast another 15-20 minutes more, or until tender and slightly browned.

Kid: Whisk the yogurt together with the thyme leaves and a few grinds of black pepper.

Together: Top each toast round with a few cubes roasted squash. Drizzle with the herbed yogurt and

Serves 15

Best for ages 12-15

Nutritional Information Per Serving: Calories 252.2, Calories from Fat 29, Total Fat 3.2 g, Saturated Fat 0.6 g, Cholesterol 0.5 mg, Sodium 355.2 mg, Total Carbohydrate 48.2 g, Dietary Fiber 3.1 g, Sugars 4.1 g, Protein 8.9 g

Reprinted courtesy of The Kids Cook Monday and Cara Eisenpress of Big Girls Small Kitchen.