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An instant crowd-pleaser, everyone will love this simple and elegant crostini topped with ricotta, red wine caramelized onions, roasted butternut squash and a drizzle of honey.

Butternut Squash Crostini with Red Wine Caramelized Onions Recipe

Tablespoons Olive Oil

medium Yellow Onions, thinly sliced

Tablespoons Butter

Red Wine

Butternut Squash, cubed

Fresh Sage, chopped

Salt

Demi Baguette ((or other small loaf of crusty bread))

Ricotta

Tablespoon Honey

Preheat oven to 400 degrees F (200 degrees C).

While the oven heats, pour olive oil into a large skillet over medium-high heat. Add onions and saute until onions begin to soften. Reduce heat to low-medium and continue cooking onions until deep golden brown and tender, 30 to 40 minutes, stirring frequently. When onions are nearly finished cooking, add butter and cook until melted. Pour red wine over onions and simmer until liquid cooks off, about 5 minutes more.

While onions are cooking, toss butternut squash cubes with sage, salt and some olive oil. Transfer to a sheet pan. Roast until tender and lightly browned, 25 to 30 minutes, stirring halfway through.

Store onions and butternut squash in the refrigerator for up to a week.

Just before serving, slice baguette in half. Brush with some olive oil and toast, cut-side down in a large skillet (or under the oven's broiler) until golden brown and crisp.

Top with ricotta, caramelized onions (if they were made ahead, warm in the microwave first), butternut squash and a drizzle of honey.

Slice and serve. Enjoy!

Red Pepper Jelly has just three-ingredients, is sweet, can be spicy (or not), and is the perfect thing to serve over soft cheese and set out with crackers in the fall and over the holidays. It also makes a wonderful homemade gift at Christmas. This recipe makes enough jelly to fill about three 8-oz jars (or six 4-oz jars). To adjust, click on the number next to servings.

Red Pepper Jelly

Red Bell Peppers,

Red Pepper Flakes ((add more or less according to

White Sugar

White Wine Vinegar

Tablespoon Unsalted Butter

Kosher Salt ((I use Morton’s))

In a food processor, combine red bell peppers and red pepper flakes. Pulse until very finely chopped.

Combine bell pepper mixture, sugar, vinegar, butter, and salt in a heavy-bottomed pot. Bring to a vigorous boil over high heat. Boil mixture for 10 to 15 minutes (the longer it boils the thicker it will be - 10 minutes will give you a very loose jelly; 15 minutes will give you a more spreadable consistency). The jelly will thicken as it cools, so don’t worry if it seems loose right after boiling.

Divide jelly between jars, leaving at least 1/3-inch of headspace at the top (this is especially important if you are planning to freeze the jelly because it will expand as it freezes).

Let jelly come to room temperature and then add lids.

Refrigerate or freeze jelly until ready to use. (Jelly will keep for several weeks in the fridge and up to six months in the freezer.)

Can I heat my jars in the oven instead of the hot water bath technique?

Be careful with instructions. 1 pound 4 peppers . Double or triple recipe is 8 and 12. I found tripling recipe I had to cook 30 to 45 minutes to get the thickness I wanted. Everyone loves this on a cracker with creme cheese. Also use as a marinade for my salmon or chicken.

I just made this with Habanada peppers, Habanero flavor with zero heat. I did not change a think, made it as written, it is perfect!! I have so many peppers to use I think I'll have to make another double batch!

The 2 stars are probably because I did something wrong; but I followed the receipe and my 'jelly' turned out like taffy....too stiff and not 'jelly' but more like not quite hardened candy.  I used this recipe because I didn't want to use pectin &amp; I couldn't find the one I used about 4 years ago.  Any suggestions on what I did wrong?

I see that this recipe makes 30 servings. Approximately what measurement is a serving?

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Butternut Squash Crostini with Red ...

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