Winter Squash Dip

Ingredients:

1 small butternut squash (about 1 1/2 pounds), halved lengthwise and seeded.

1/2 tablespoon olive oil, more for brushing

1 1/2 cups chopped shallots (about 4 large shallots)

1/2 teaspoon salt

1/2 teaspoon pepper

1 whole-wheat baguette, cut crosswise into (1/3-inch) thick slices

3 tablespoons almond butter

Instructions:

1. Preheat oven to 350°F.

2. Arrange squash on a greased baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)

3. Heat oil in a large skillet over medium high heat. Add shallots, salt and pepper and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total.

4. Add shallots and almond butter to food processor with squash and purée until smooth. Season with salt and pepper then spread over warm crostini and serve.

Serving size: 3 pieces of bread with 3 Tbsp. dip