Well doesn't that just look like a pile of freshly raked autumn leaves? Even though the foliage is dying, fall is all about new beginnings. I just quit my terrible job and started two new ones. With my paid week off between gigs, I hosted a "house party" for the first time. This was mostly by accident. It only takes one failed party to scare even the best hostess. I've had the misfortune of a party in which nobody showed up...so for my second annual Halloween party, I over-invited people. My plus-one and I live in a pretty small place. Assuming that nobody was coming, we extended the invite to pretty much everyone we knew: old flames, dentists, doormen etc. People I thought would definitely come didn't, and people I thought wouldn't come ended up showing. So it just goes to prove - never underestimate how many people will eat your free food. We also allowed hop-on guests...which resulted in some hot gays commandeering my kitchen. In my fantasy, I would be pulling hot hors d'oeuvres from the oven all night. Instead, I ended up with a fridge full of butternut squash bruschetta. That's okay though because I got to eat it all myself without judgement from hot gays.
Butternut Squash Bruschetta
you will need the following
1 large butternut squash
4-5 mixed onions (sliced very thin)
3 cloves garlic
2 tbsp fresh thyme
1 tsp fennel seeds (optional)
salt & pepper
1 french baguette
Step 1: With a durable kitchen knife, take the husk off the squash. (This part is a real pain in the ass). Remove seeds and goo. Dice flesh into half inch cubes. Spread them out on a cookie sheet and drizzle with olive oil, thyme, salt and pepper. Bake at 375 for 45 minutes, or until tender.
Step 2: Whilst the squash roasts, get out your onions and the skillet. Toss in some oil and slowly simmer until the onions get translucent. Add a pinch of sugar and simmer 10 more minutes. Onions should be nice and caramelized. Set aside to cool.
Step 3: Combine onions, squash, fennel, garlic and a little more thyme in a bowl. Let sit overnight.
Step 4: Spoon a tablespoon amount of bruschetta onto baguette slices. Top with a parmesan cheese. Bake 15 minutes at 350. Serve hot.
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