Autumn Harvest Butternut and Sage Crostini

Ingredients

• small baguette, sliced into 1/2-inch thick rounds
• tablespoons olive oil, plus more for brushing
• cup cubed butternut squash (about 1/2-inch cubes)
• 1/4-fresh sage leaves
• 1/4 cup soft goat cheese
• tablespoons unsalted butter
• fresh sage leaves
• teaspoon honey
• 1/4 cup toasted pecans, roughly chopped
• Salt and freshly ground black pepper to taste

Method

1. Preheat oven to 375°F (190°C). Toss butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Roast for 15 minutes
2. minutes until tender and slightly caramelized. Brush baguette slices with remaining olive oil and toast for 5 minutes
3. minutes until golden and crisp.
4. In a small bowl, combine ricotta and goat cheese; season lightly with salt and pepper. Spread the cheese mixture evenly on the toasted crostini.
5. In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma (brown butter).
6. Add the fresh sage leaves to the brown butter and fry for about 30 seconds until crisp. Remove the sage leaves with a slotted spoon and set aside on a paper towel; keep the brown butter warm.
7. Top each crostini with a few pieces of roasted butternut squash and a sprinkle of chopped pecans. Drizzle with the warm brown butter and a tiny bit of honey, then garnish with a crisp fried sage leaf before serving.