As much as we love to entertain, we don't do it nearly as often as we used to. With the holidays fast approaching, we will inevitably end up with a couple extra mouths to feed during the next couple of months. The prospect of having people other than us here to eat is really exciting. However, because of our obsessive nature, we don't want to serve any of the same things people have had in past visits; we want to keep it fresh. At the same time, we want to spend as much time with our company as we can, so it has to be simple.

This recipe definitely fits the bill. It is quick, and easy to prepare. It takes advantage of seasonal flavors, but it's not the same old thing. So, it's perfect for hungry a crowd. Or, just whip them up, and keep them all for yourself. Either way, someone's going to be happy.





fall bruschetta


1 med. butternut squash. peeled, and cut into 1/2" pieces.
2 cups brussel sprout. cleaned. ends cut off
olive oil, for drizzling
kosher salt
1/2 stick unsalted butter
2 garlic cloves. smashed
1 cup white balsamic vinegar
1 tablespoon honey
1/4-1/2 cup neutral oil
handful of sage leaves
baguette

Preheat oven to 400. Toss squash, and brussels with olive oil, and salt. Roast until tender, and just starting to brown, about 25 minutes.

 Combine vinegar, and honey in a saucepan. Reduce over medium heat until thick, and syrupy.(about 10 minutes) Set aside.

 Place butter in a small saute pan over med. heat. Cook until butter just starts to brown, remove from heat, and set aside.

 Heat oil in medium saute pan over med-high heat. Working in batches, fry sage leaves until crispy, about 1-2 minutes.

 Slice baguette on the bias, into 1/2" pieces. Spread a small amount of brown butter on each slice, then rub each piece with smashed garlic. Place in oven until just starting to brown. Remove from oven. Top each slice with the squash/sprout  mixture, followed by the vinegar reduction, with a sage leaf on top. Enjoy.




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