Brown Butter Butternut Squash and Sage Crostini

This crostini captures the essence of autumn with creamy, roasted butternut squash and the nutty aroma of brown butter and fresh sage. The sweetness of the squash is perfectly balanced by a hint of sea salt and the satisfying crunch of toasted pecans, making it an elegant appetizer for any fall gathering.

Vegetarian

Ingredients

small baguette, sliced into ½
inch thick rounds
cup roasted butternut squash purée (about ½ small squash)
tablespoons unsalted butter
tablespoon fresh sage, finely chopped
¼ cup pecan halves, toasted and roughly chopped
teaspoon honey or maple syrup
Flaky sea salt and freshly ground black pepper to taste

Method

Brush the baguette slices lightly with olive oil and toast in a 375°F (190°C) oven for 8 minutes
minutes, or until golden and crisp. Set aside.
In a small saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until the butter foams and then brown bits form at the bottom and it smells nutty (about 3
minutes). Remove from heat immediately and stir in the chopped fresh sage.
In a bowl, combine the roasted butternut squash purée, the brown butter
sage mixture, and the honey or maple syrup. Season generously with flaky sea salt and freshly ground black pepper.
Spread a generous spoonful of the squash mixture onto each toasted crostini.
Garnish each piece with a sprinkle of the toasted, chopped pecans and a tiny pinch of flaky sea salt before serving.

Chef's Tip & Pairing

To achieve the perfect brown butter, watch it closely; once the milk solids turn a deep amber color, remove it from the heat immediately to prevent burning. This crostini pairs beautifully with a crisp, dry white wine like a Pinot Gris or a lightly oaked Chardonnay.

From the Tini Crostini Collection