Thanksgiving Butternut Squash Appetizers

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These were amazing! So easy and so tasty!

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1½ cup butternut squash 3 shallots 1½ cup shiitake mushrooms 4 oz. goat cheese 4 oz. whipped cream cheese 1 tbsp. thyme 2 tsp. maple syrup 6 slices whole wheat bread 3½ tbsp. olive oil sprinkle of cinnamon sprinkle of chili pepper sprinkle of table salt sprinkle of ground pepper

INGREDIENTS Get the full recipe!

Thanksgiving Butternut Squash Appetizers

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1.

[{"selector":"#anim-c69f0865-f4e1-465b-a64a-43bed1684bea","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Preheat oven to 400 F. (200 C.) Dice 1½ cup butternut squash into bitesize pieces. Set aside.

2.

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3.

[{"selector":"#anim-f66d459e-6c37-4f7c-9581-2d01c70ac57d","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Slice 1½ cup mushrooms into bitesize slices and prepare 1 tbsp. fresh thyme (not pictured). Set aside.

4.

[{"selector":"#anim-00bc340f-10fb-47bb-ba9e-667f0ccb7819","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Toss diced butternut squash with 1 tbsp. olive oil, 1 tsp. maple syrup and a tiny sprinkle of cinnamon . Get the full recipe!

5.

[{"selector":"#anim-c29562ee-a059-4b06-9357-c958169d3e66","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Pour onto a foil-lined baking sheet and bake for 20 minutes .

6.

[{"selector":"#anim-1e6f1459-6916-4c79-acce-8dae041139e9","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 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.

7.

[{"selector":"#anim-aa367b3d-386e-4b83-908d-baecb4acc242","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Sauté sliced shallots in 1 tbsp. olive oil until lightly brown – about 5-7 minutes .

8.

[{"selector":"#anim-0ee6ea2f-6e2a-4d30-8299-baff95b928f5","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 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.

9.

[{"selector":"#anim-49ed64ff-147e-49a3-a0a2-3fc2890bf04f","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Mix together 4 oz. whipped cream cheese and 4 oz. goat cheese . Get the full recipe!

10.

[{"selector":"#anim-2aa3db0a-df7f-41fa-9f5f-e8e8e8ffec8a","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] When ready to serve, toast 6 pieces of bread . Cover each toast with whipped goat cheese . Top with squash, mushrooms and shallots .