Saturday, December 4, 2010
Butternut Squash, Crispy Sage & Goat Cheese Crostini
With holiday parties abounding, I thought a festive, easy appetizer might be handy. I actually made this for Thanksgiving Day. I made the squash, sage and toast ahead of time, then assembled it last minute. It was totally fine room temperature--no need to reheat--although if you served it straight out of the oven I'm sure it would awesome.
1 organic butternut squash OR 1 package pre-chopped (that's what I used), cut into ~1/2"-3/4" cubes
2 Tablespoons EVOO
A dash or two of as many of following as you have: ground fennel, ground corriander, ground red pepper, chili powder, cinnamon
Salt and Pepper
2 Tablespoons non-dairy butter (or regular butter)
1 bunch fresh organic sage (stems removed), chopped
1 8oz package organic goat cheese (if you wanted to make it vegan, use vegan cream cheese)
1 organic sweet baguette
Preheat oven to 350F. Toss the squash, the spices, salt and pepper and EVOO to coat and place on a rimmed baking sheet. Bake for ~30 minutes, until just done and still firm. Set aside. In a small saute pan, heat the butter over med-high heat until browned. Add the sage and fry until crispy, probably just a minute. Set aside. Turn the oven up to broil. Slice the baguette on the diagonal into ~1/4-1/2" think pieces and place on same baking sheet to toast in the oven. Stand by and watch, this will be very quick and it's very easy to burn. Flip and toast the other side. Repeat if you have more bread. Simply assemble by spreading the goat cheese on the bread, top with squash and a few pieces of sage.