Recipe and Image Credit: Brandon Frohne (@frohneats)
15 min
PREP TIME
15 min
COOK TIME
11
INGREDIENTS
Servings: 4
INGREDIENTS
- 1 French boule or French baguette, cut into slices
- 2 burrata balls
- 4 cups diced butternut squash
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup honey
- 1/4 cup pure maple syrup
- 1/4 cup Cholula® Chipotle Hot Sauce
- 1 packet Cholula® Chili Garlic Recipe Mix
- Pinch of flaky salt
- 1/4 cup chopped walnuts
- Fresh sage leaves
INSTRUCTIONS
- 1 Preheat oven to 350ºF. Arrange diced butternut squash on a sheet pan lined with parchment paper. Drizzle butternut squash with olive oil and sprinkle with Cholula Chili Garlic Seasoning Mix and flaky salt. Mix well on the sheet pan, and make sure squash is flat to cook evenly.
- 2 Roast 15 - 20 minutes, until tender. Remove from oven and lightly mash the squash with a fork until chunky. Reserve.
- 3 Drizzle remaining 2 tablespoons extra virgin olive oil into a sauté pan and heat on medium. Add sage to the pan and cook until sage is dark green and crispy. Remove from the pan and lay out on a paper towel-lined plate.
- 4 Mix honey, maple syrup, and Cholula Chipotle Hot Sauce in a bowl until well blended.
- 5 Toast bread slices in in the same pan as the sage was sautéed in, adding additional oil as needed. Cook on each side until golden and crispy.
-
6
Tear burrata and divide among bread slices. Top with mashed butternut squash, chopped walnuts, and drizzle on all that smoky delicious maple chipotle hot honey. Garnish with crispy sage.
Tip: Butternut squash can be roasted in advance, and store in the refrigerator for up to 4 days.
