Butternut Squash And Goat Cheese Crostini
This recipe combines the sweetness of butternut squash with the creaminess of goat cheese and the earthy flavor of crispy sage. Perfectly roasted squash and caramelized onions are served on crispy garlic toast, creating a delightful blend of textures and flavors. Sage leaves fried until crisp add a fragrant and savory touch to this dish.
— Constant Cookbook
Ingredients
- 2 cups cubed butternut squash
- ½ medium onion
- 1 tablespoon olive oil
- ¼ teaspoon salt
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- 3-4 slices crusty bread
- ½ tablespoon olive oil
- 1 clove garlic
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- 1 tablespoon olive oil
- 6-8 fresh sage leaves
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- Goat Cheese
Instructions
- Preheat oven to 400˚. Cut butternut squash in to 1/4" cubes and dice onion. Toss both with olive oil and salt. Roast until tender, 20-25 minutes.
- Take slices of bread and brush olive oil on one side. Cut off the tip of the garlic and rub in along the bread. Place in oven and bake until toasted, 4-6 minutes.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add in sage leaves and fry until crispy. Remove sage leaves. Once butternut squash has roasted, add to this pan and fry until lightly brown. Remove from pan and toss with goat cheese. Scoop on to toast and sprinkle fried sage (either whole or in piece) over squash.
Cook Time
25M
Prep Time
PT15M
Yield
2
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