Autumn Harvest Whipped Goat Cheese Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil
• •cup cubed (1/2 inch) butternut squash
• •oz soft goat cheese (chèvre)
• •tablespoons heavy cream or milk
• •1/4 cup chopped pecans, toasted
• •tablespoons maple syrup
• •teaspoon balsamic vinegar
• •Pinch of sea salt and black pepper
• •Optional: 4
• •fresh sage leaves, thinly sliced, for garnish

Prep Steps

1. 1Preheat oven to 375°F (190°C). Toss butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper, and roast for 15 minutes
2. 2minutes until tender and lightly caramelized.
3. 3Brush baguette slices with the remaining 1 tablespoon of olive oil and toast in the oven for 5 minutes
4. 4minutes until golden and crisp. Remove both the squash and crostini from the oven and let cool slightly.
5. 5In a small bowl, whisk together the goat cheese and heavy cream until light and fluffy. In a separate small saucepan, gently warm the maple syrup and balsamic vinegar, then stir in the toasted pecans to create the glaze.
6. 6Spread a generous layer of the whipped goat cheese onto each crostini. Top with a few pieces of the roasted butternut squash.
7. 7Drizzle the maple
8. 8pecan glaze over the squash and garnish with a sprinkle of fresh sage, if desired, before serving.