Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 lbs)
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp De Nigris Pumpkin Spice Vinegar Glaze, plus more for drizzling
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika or ground cinnamon (optional — adds warmth)
• 1 tbsp honey or maple syrup (optional for extra sweetness)
• Rustic Italian or sourdough bread, sliced and toasted
• Garnish: fresh thyme, crushed walnuts, or shaved Parmigiano-Reggiano

Instructions

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, pepper, and paprika or cinnamon. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, until soft and caramelized at the edges.
2. Let squash cool slightly, then transfer to a food processor. Add 1 tbsp Pumpkin Spice Glaze and a drizzle more of olive oil. Blend until smooth and creamy — like a thick hummus texture.
3. Add a touch of honey for sweetness or more salt to balance.
4. Lightly brush bread slices with olive oil and toast until golden.
5. Spread a generous layer of butternut squash purée on each toast. Drizzle with Pumpkin Spice Vinegar Glaze and garnish with thyme leaves, crushed walnuts, or Parmesan shavings.

Tips from the Chefs

• Serve warm as a holiday appetizer or brunch starter.
• Add ricotta or burrata underneath the squash for a creamier variation.
• Pairs beautifully with a glass of Prosecco or light white wine.