Posts in category: Culinary

Preheat the oven to 350°F (175°C). Cut the butternut squash in half and remove the seeds. Place the squash halves, flesh side down, in a baking dish with 2 cups of water. Cover with foil and bake for about 1 hour, or until the squash is tender. Allow it to cool, then scoop out the flesh and set aside.

In a large skillet, sauté the carrots, onion, celery, ginger, and garlic until the onions are translucent and the vegetables have softened. Add the wine and cook until it has reduced by half. Stir in the bay leaf and thyme.

Add the roasted squash and vegetable stock, and cook until all the vegetables are soft. Transfer the mixture to a blender and purée until smooth. While blending, gradually add the cream, and season with salt and pepper to taste.

Preheat your oven to 350°F (175°C). Arrange the sliced baguette on a baking tray lined with parchment paper, drizzle with olive oil, sprinkle with salt, and bake for 10–12 minutes, or until the bread is lightly crisped.

In a large bowl, combine the pumpkin, goat cheese, and pumpkin spice, mixing until smooth and well blended.

Once the crostini have cooled, spread 2–3 tablespoons of the pumpkin-goat cheese mixture on each slice and sprinkle with pistachios for garnish.