Ring in 2020 with this healthy appetizer
Instead of creamy dips and fried foods at your New Year’s party, try making these roasted butternut squash and kale toast bites. This is one of my favorite healthy appetizers. As a smaller finger food, they work great as passed hors d'oeuvres, but can just as easily be the star of any buffet table.
Besides being flavorful, I love this appetizer because of the many nutritional benefits in its ingredients. Vitamin C is a big one. It provides tremendous immune support, which is especially helpful in the winter. Butternut squash boasts lots of fiber too, which means it will fill you up faster. And that in turn, can minimize eating lots of other not-so-healthy choices at your party. Vitamins A, E, and B, as well as minerals like calcium, magnesium, and zinc are also present in butternut squash.
Kale is definitely worthy of its superfood status. That’s one reason why I try to incorporate it (or another leafy green) into meals and snacks as much as possible.Kale is extremely nutrient dense, which means it offers lots of health benefits. Some include better bone health, heart health, and eye health. If weight loss is a goal, you’ll want to pay attention to kale. It’s very filling, yet low in calories, making it a more figure-friendly food.
If you give this healthy appetizer recipe a shot, snap a photo and tag me on Instagram
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Ingredients:
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2 pounds whole butternut squash, peeled, halved lengthwise, seeds removed, and cut into ½ inch slices
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6 tablespoons extra virgin olive oil, plus more for brushing
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Salt + pepper (to taste)
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Red pepper flakes
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1 bunch flat leaf kale (about 12 ounces) tough stems removed, leaves cut into bite size pieces
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4 medium garlic cloves, thinly sliced
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Half loaf rustic Italian or French bread, cut into 8 slices, about a half inch thick
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4 ounces shaved parmigiano-reggiano cheese
Directions
Heat the oven to 350 degrees and arrange a rack in the middle. Slice the squash and add it to a medium bowl along with 2 tablespoons of olive oil, a pinch of salt, pepper, and red pepper flakes. Toss to combine. Spread squash out on a rimmed baking sheet in a single layer. Roast for 15 minutes, then flip the squash and roast for another 15 minutes, until squash is tender and lightly browned.
Heat the remaining 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the kale and cook until it wilts, about 8 minutes. Add garlic and cook until the kale is tender, about 3 minutes. Season with salt, pepper, and red pepper flakes. Add the roasted squash and toss gently to combine. Remove the skillet from the heat and set aside.
Brush the bread with olive oil on both sides. Set a grill pan over high heat. When the pan is hot, add the bread and toast on both sides. Transfer the toasts to a serving platter, pile each with a mound of the squash and kale mixture, top with the shaved cheese, and serve.
