Recipe: Roasted Butternut Squash Tapenade
Author: 
Recipe type: Appetizer
 
Ingredients
  • • 1 butternut squash – washed, peeled and cut into small cubes ¼”
  • • 1 tbsp. extra-virgin olive oil
  • • ¼ tsp. dried red chili flakes
  • • 1 tsp. kosher salt
  • • 1 onions, Spanish, quartered and sliced ¼-inch thick
  • • 1 tbsp. extra-virgin olive oil
  • • ½ tsp. course salt
  • • ¼ cup maple syrup
  • • ¼ cup apple cider vinegar
  • • ¼ cup white balsamic vinegar
  • • Coarse sea salt to taste
Instructions
  1. Combine squash and extra-virgin olive oil in bowl and season with the chili flakes and salt.
  2. Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 500 degrees for approximately 8-10 minutes, stirring every few minutes, to prevent burning. Cook until lightly colored and tender.
  3. In a medium sauté pan, heat the oil and add the onions. Cook over medium heat, stirring occasionally, until the onions are golden brown. Add the vinegars and maple syrup and reduce heat. Cook until syrupy.
  4. Add squash to the onions and stir well. Transfer to bowl and cool completely.
  5. Top with coarse sea salt.
  6. Serve with crackers and pita chips
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-roasted-butternut-squash-tapenade/