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Beets and Mashed Butternut Squash Crostini (P)

June 10, 2021

A Rosh Hashanah meal shared with family and friends is one of the first acts of the New Year, and it’s as positive and life affirming an act one can perform. After all, nothing says ‘We’re here, we made it through another year, L’Chaim!’ like a festive meal shared and savored with loved ones.

Featured in: A Rosh Hashanah Meal With Meaning


For the bread

  • 1baguette, cut into 1/2-inch thick slices
  • ¼– 1/3 cup extra-virgin olive oil
  • Kosher salt
  • 2large clove garlic, halved lengthwise

For the mashed butternut squash

  • 1small butternut squash (1 1/2 – 2 lbs. or 4 cups), peeled, seeded, and cubed
  • 1tablespoon extra-virgin olive oil
  • Salt and pepper
  • Pinch red pepper flakes, optional

For the pureed beets

  • 1bunch of beets, (3-4) washed and trimmed of its stems
  • 1teaspoon red wine vinegar
  • Black pepper
Yield: 6-8 generous servings


To make the bread

  • Step 1

    Preheat oven to 350 degrees. Arrange baguette slices evenly on baking sheet, making sure not to overlap.

  • Step 2

    Brush olive oil lightly over the front and back of each slice. Sprinkle with kosher salt.

  • Step 3

    Place in middle rack of oven, bake for 20 minutes. Rotating baking sheet at the 10-minute point.

  • Step 4

    Remove from oven and set aside to cool briefly. Once cooled, rub each crostini with the cut side of the halved garlic clove.

To make the onion confit

  • Step 1

    Heat oil in a large frying pan, until it slides easily across pan. Add onion slices and stir so that each half-ring is coated in a thin sheen of olive oil. Season with salt and pepper and cook for 25-30 minutes over medium-low heat, stirring every so often, until onions are limp but not browned (they will be soft and light yellow).

  • Step 2

    Mix in vinegar, honey, and vegetable stock. Cook until most liquid has evaporated (approximately half an hour).

  • Step 3

    (May be stored covered in the fridge for up to a week. Also tastes great on sandwiches, salads, and with noodles.)

  • Makes 11/4 cups

To make the mashed butternut squash

  • Step 1

    Preheat oven to 400 degrees. Place oven rack in top third of oven.

  • Step 2

    Toss squash in olive oil and sprinkle with salt and pepper. Spread out evenly over greased baking tray. Roast for 30 minutes, stirring every 10 minutes, until the tip of a knife easily pierces through squash.

  • Step 3

    Allow to cool. Place in a large bowl, season with salt and pepper to taste, and mash with a fork or a potato masher, to a smooth consistency. Garnish with red pepper flakes, if you want a bit of a kick. Cover and store in refrigerator until ready to serve. Can be made one day ahead.

  • Makes approx. 1 cup

To make the pureed beets

  • Step 1

    Put the beets in a large saucepan and cover with cold water. Bring to a boil and let boil for 45-50 minutes, replenishing water as needed so that the beets are always covered. They are ready when a toothpick/skewer slides easily through them.

  • Step 2

    Drain and let cool, peel off skin. Coarsely chop beets and place in food processor or blender with red wine vinegar and process until smooth. Season with pepper. Cover and store in refrigerator until ready to serve. Can be made one day ahead.

  • Makes approx. 1 cup