Butternut squash is cubed, roasted sweet and sprinkled with a refreshing thyme yogurt sauce to top these delicious appetizers. Kids will have fun whisking the sauce together and drizzling it over the tasty toasts to make edible art. This recipe comes to us from Cara Eisenpress of Big Girls Small Kitchen.
Adult: Preheat an oven to 400 degrees. Slice the baguette into 30 rounds. Transfer to the toaster and toast about 5 minutes, or until crispy. Set aside. Peel and chop the butternut squash into 3/4-inch cubes.
Kid: Whisk the maple syrup and olive oil together in a medium bowl. Add the cubed squash, toss to combine and transfer the coated squash cubes onto a baking sheet.
Adult: Sprinkle the squash with salt to taste and transfer to the oven. Roast for 15 minutes, flip the squash using a spatula and roast another 15-20 minutes more, or until tender and slightly browned.
Kid: Whisk the yogurt together with the thyme leaves and a few grinds of black pepper.