Butternut Squash Crostinis
These Butternut Squash Crostinis with a whipped maple goat cheese and crispy sage are cozy, the perfect easy fall appetizer.
Ingredients
- Sage leaves
- 5 tbsp butter
- 1 lb diced butternut squash about 1 medium sized squash
- 12 oz goat cheese
- 1/4 cup maple syrup
- 1/4 cup balsamic vinegar
- Drizzle of extra virgin olive oil
- Salt
- Pepper
- Drizzle of balsamic glaze
- Pepitas
- Sourdough loaf
Instructions
- Prepare the butternut squash: Peel the skin off the butternut squash and scoop out the seeds. Cut into cubes. Add 3 tbsp butter to a large skillet and add the cubed squash. Season with salt and pepper. Cook for about 12 minutes or until caramelized and tender. In the last 2 minutes, add balsamic. Remove from pan and set aside.
- Fry the sage: In same pan add remaining 2 tbsp of butter on medium heat. Add sage and fry until both sides are crispy, about 2-3 minutes. Transfer to a paper towel lined plate.
- Prepare the goat cheese: Blend softened goat cheese with maple syrup, olive oil, salt and pepper.
- Toast the bread: Slice sourdough and toast. Alternatively, coat slices of bread in olive oil and cook in a skillet 2-3 min per side.
- Assembly: Spread whipped goat cheese on each slice of sourdough and top with squash. Sprinkle with pepitas and drizzle with balsamic glaze. Top each slice with a leaf of crispy sage. Enjoy!