Autumn Harvest Butternut Squash & Sage Crostini

Ingredients

• 1 small baguette, thinly sliced
• 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 2 tablespoons olive oil, plus more for drizzling
• 1/4 cup fresh sage leaves, finely chopped, plus a few whole leaves for garnish
• 4 ounces creamy goat cheese, softened
• 2 tablespoons honey or maple syrup
• 1/4 cup toasted pecans, roughly chopped
• Salt and freshly ground black pepper to taste
• Optional: Balsamic glaze for drizzling

Method

1. Preheat oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with 1 tablespoon olive oil, half of the chopped sage, salt, and pepper. Roast for 20-25 minutes minutes, or until tender and lightly caramelized.
2. While the squash roasts, slice the baguette into 1/2-inch thick rounds. Brush both sides lightly with the remaining 1 tablespoon olive oil and toast in the oven for 5-7 minutes minutes, or until golden and crisp.
3. In a small bowl, gently mix the softened goat cheese with the remaining chopped sage. Season with a pinch of salt and pepper.
4. Once the squash and baguette are ready, allow them to cool slightly. Spread a generous amount of the sage goat cheese mixture onto each toasted baguette slice.
5. Top each crostini with a spoonful of the roasted butternut squash.
6. Drizzle lightly with honey or maple syrup and sprinkle with toasted pecans. Garnish with a small fresh sage leaf, if desired.
7. Serve immediately and enjoy the autumn flavors.