Butternut Squash Jam & Caña de Cabra Pintxo
Recipe by Lil’ Ba-Ba-Reeba!
Surprise your friends at your next dinner party with this pintxo (pronounced “peen-cho”, Basque for appetizer) from Lil’ Ba-Ba-Reeba! The recipe is great for showing your jam making skills and packs a great combination of flavors.
Butternut Squash Jam & Caña de Cabra Pintxo
A new way to prepare butternut squash
Yield: 12 portions
Ingredients:
INGREDIENTS FOR PINTXO
• 12 Tbsp Butternut Squash Jam
• 12 half moons of Caña de Cabra (goat cheese), about ½ ounce each
• 12 tsp arrope (a type of grape syrup)
• 12 crostini
INGREDIENTS FOR BUTTERNUT SQUASH JAM
• 2 ½ cups diced butternut squash
• 1 lemon, juiced
• 1 Tbsp vanilla extract
• ¾ cup sugar
• 1 cup water
Method:
METHOD FOR PINTXO
1. Place the butternut squash jam (room temp) on the crostini.
2. Place the caña de cabra on top of the jam and drizzle with the arrope.
METHOD FOR BUTTERNUT SQUASH JAM
1. Place all ingredients into a saucepan and cook on low until they achieve a soft jam-like consistency.
2. Blend with an immersion blender or let cool a bit and blend in a regular blender. It does not need to be perfectly smooth.
3. Adjust sugar and acidity as needed.
