Sweet Potato Crostini with Blue Cheese and Walnuts | Naturally Ella
Simple Butternut Squash Soup
Sweet Potato Crostini and Butternut Squash Soup | Naturally Ella
Sweet Potato Crostini and Butternut Squash Soup both with blue cheese and walnuts | Naturally Ella

It’s a two recipe post day (I guess I’m trying to catch up for a slight slow down in recipes as of late.) This post is all about appetizers because besides being fall, we’re also entering party season (at least for me!) There is nothing better then getting together with a group of friends around good food and wine. I have a few rules for when I have people over and it usually goes: There has to be food. There has to be wine. The food must be fairly easy to throw together (I like to actually enjoying being in the party and not always in the kitchen)!

You may be thinking that using ‘easy’ when talking about butternut squash and sweet potatoes is along the lines of a lie but these two recipes use one of my favorite ways to skirt around the peeling and the chopping: roasting them both whole at the same temperature. While it takes some time for them to bake, I usually toss them into the oven and come back later to check them. There is a time and place for cubed squash and sweet potatoes but I love the recipes that use the no-fuss puree/mashed version (like these!)

I kept the ingredients simple for both of the recipes to let the seasonal produce shine with the Danish blue cheese and walnut toppings (you might have noticed I have a penchant for blue cheese and fall produce!) Of course, no get-together would be complete without the wine. I don’t talk a lot about wine on this site only because my knowledge is still in the learning phase (and what better place to learn then in Northern California.) However, I always keep a bottle of Pinot Gris and Pinot Noir on hand to go with the appetizers.

Sweet Potato Crostini with Walnuts and Danish Blue Cheese
Author: 
Serves: 12-16 pieces
 
Ingredients
  • 1 medium sweet potato
  • 1 small baguette
  • 1 clove garlic
  • 1-2 tablespoon olive oil
  • 1 tablespoon butter, softened
  • 2 teaspoons maple syrup
  • Salt and Pepper, to taste
  • Toasted Walnuts, for topping
  • Danish Blue Cheese, for topping
Instructions
  1. Preheat oven to 425˚. Place sweet potato on a rimmed baking tray, pierce with a fork a few times and bake for 45-60 minutes, until the sweet potato is tender. Remove from oven and let cool slightly before handling.
  2. Turn the oven broiler on. Cut the baguette into 1/2" thick slices. Cut the garlic clove in half and rub over one side of the pieces then brush with olive oil. Place until the broiler and bake until crisp, 60-90 seconds (watch closely!) Remove from oven and set aside.
  3. Remove sweet potato from the skin and measure approximately 1 cup mashed and combine in a bowl with butter, maple syrup, salt and pepper to taste.
  4. When ready to serve, spread a spoonful of the sweet potato mixture on top of each piece of bread and sprinkle with blue cheese crumbles and walnuts.

Roasted Butternut Squash Soup
Author: 
Serves: 1-2 full servings or 6-8 small servings
 
Ingredients
  • 1 small butternut squash
  • 1 tablespoon olive oil
  • 1/2 small white onion, diced
  • 1 to 2 cups vegetable broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 2 tablespoons heavy cream
  • Danish Blue Cheese, for topping
  • Toasted Walnuts, for topping
Instructions
  1. Preheat oven to 425˚. Cut butternut squash in half length-wise and place cut side down in a roasting dish. Fill the dish with roughly 1/4" of water and roast squash until tender, 40-60 minutes depending on the side of squash. Remove from oven and let cool enough to handle.
  2. In a pot, heat olive oil over medium-low heat. Add onion and cook until translucent and fragrant, 6-8 minutes. Stir in 1 cup vegetable broth, thyme, black pepper, and 2 cups of the roasted butternut squash. Cook for 5 minutes. Add in the heavy cream then puree soup using an immersion blender or traditional blender, adding extra broth as needed to reach a good consistency. Taste and adjust salt as needed.
  3. Divide soup into small bowls or glasses and top with a sprinkle of blue cheese and walnuts

 

[This post was sponsored by Skagen, Denmark, the Danish-inspired watch and accessories company. All thoughts and opinions are my own.]