- Laurie K.
Preheat oven to 400 F. (200 C.) Dice 1½ cup butternut squash into bitesize pieces. Set aside.
Thinly slice 3 shallots. Set aside.
Slice 1½ cup mushrooms into bitesize slices and prepare 1 tbsp. fresh thyme (not pictured). Set aside.
Toss diced butternut squash with 1 tbsp. olive oil, 1 tsp. maple syrup and a tiny sprinkle of cinnamon.
Pour onto a foil-lined baking sheet and bake for 20 minutes.
Sauté sliced mushrooms in 1½ tbsp. olive oil until lightly brown – about 7-10 minutes. Sprinkle with chili pepper, salt and pepper, toss and remove into a container.
Sauté sliced shallots in 1 tbsp. olive oil until lightly brown – about 5-7 minutes.
Once butternut squash is finished, combine in sauté pan with sautéed shallots, mushrooms, thyme, and 1 tsp. maple syrup. Gently toss and sauté for 3 minutes more.
Mix together 4 oz. whipped cream cheese and 4 oz. goat cheese.
When ready to serve, toast 6 pieces of bread. Cover each toast with whipped goat cheese. Top with squash, mushrooms and shallots.