This was a soup.
In my head, I saw a pretty fall-looking, slightly orange but not the ugly orange, soup with bacon on top and some cute garnish. Yep, and then google hit me with the realization that about 16846514 other people had thought of the same thing.
And then I pouted. ???
And then I saw that long pretty French loaf on my counter that I impulsively bought with no set plans to use, which becomes food waste about 83% of the time. I am not proud of it guys, but honesty is crucial.
And BOOM. It hit me. Time for some Fall Party Food guys!
My dreams of Roasted Butternut Squash soup developed into creamy butternut chipotle spread because we WILL use that loaf of bread on our counters before it molds. I hope you can get images of mold out of your mind before you continue reading ?.
Ugh. There I go describing nasty things on a food blog again.
Okay, now everything’s back in order.
Appetizer heaven right here…
This spread has the depth of roasted butternut squash, with the whipped creaminess of cream cheese and that undeniable spice from chipotle peppers to give it that gorgeous color. Add a hint of garlic oil topped with caramelized onions; and don’t expect your guest to leave anytime soon.
As we learned previously with Spaghetti Squash cups, squash can be roasted ahead of time, which is mighty convenient for appetizers! And that’s precisely what I did with these little festive orange minis.
The hardest part about this recipe is stirring onions in a medium-low heat skillet for about 20 minutes every so often. If you’ve got that, then this recipe is for you!
Simply slice up your favorite bread loaf in thin slices, brush on garlic oil (1/4 cup oil and 4 cloves of garlic in the processor) broil for 2-3 minutes, add your pretty fall spread in a thick layer, top with those caramelized onions you slaved over and sprinkle with cilantro.?
We loved the added flavor that the chipotle peppers added but if you need more spice in your life, feel free to add another pepper to take up the kick a notch ♨
Oh and here we are again with an accidental meatless Monday recipe. Guys, I am just so hipster and don’t even know it. Latest trends HERE, folks.
Don’t hold me to that.
Happy Columbus Day and cheers to all fall-looking foods!
And now we all sing…”Columbus sailed the ocean blue in 1492…”??
*Nutritional Information is for 1 serving or 2 slices with spread*
- 1 butternut squash (4-5 cups)
- 4 oz. ⅓ less fat cream cheese
- 1½ chipotle peppers (canned in adobo sauce)
- ½ tsp. garlic powder
- 2 tbsp. fat free yogurt
- ¼ cup olive oil
- 4 cloves garlic
- 1 large onion (sliced)
- 2 french loaves
- Slice butternut squash lengthwise, remove seeds, spray with olive oil spray and place (insides facing up) on a baking sheet. Cook in a 375 degree oven for 30-35 minutes until skin peels easily and a fork pierces squash.
- Add olive oil spray to a nonstick skillet on a medium-low heat, add sliced onion and cook for 20-25 minutes until tender and caramelized.
- Add ¼ cup olive oil and 4 cloves of garlic to small food processor and pulse until smooth.
- Slice bread in thin slices, brush on oil and broil in oven for 1-2 minutes until bread is crisp and beginning to brown and set aside.
- Add squash, cheese, peppers, garlic powder and yogurt to food processor and pulse until smooth.
- Add spread to all bread slices, top with onions and minced cilantro and serve.
*Cook time does not include butternut squash roasting, this should be done ahead of time, or add 35 minutes to cook time if doing all at once.
*Bacon would also make a great topping for these appetizers