Thai sweet and sour squash crostini

Ready in 30 min
Serves 24 portions
Created By: Hamish Christall

Ingredients

  • 2 sachets Pixo Pearls - Original
  • 14 oz. butternut squash, sliced thin, diced
  • 3 oz. red onion sliced
  • 1 Tbsp. sriracha sauce
  • ¾ oz. demerara sugar
  • 1 multigrain baguette, sliced into rounds, toasted
  • Cilantro

Directions

  1. Preheat oven to 450F
  2. Mix squash, onion, Sriracha and Thai paste.
  3. Place on a foiled baking tray
  4. Sprinkle with sugar and cook for 20min.
  5. Cool until warm
  6. Spoon on the baguette rounds
  7. Top with the Pixo Pearls and cilantro