Brown Butter Sage Butternut Crostini

Ingredients

• 1 baguette, thinly sliced
• 2 tablespoons unsalted butter
• 1 cup butternut squash, peeled, seeded, and diced into 1/4-inch cubes
• 8-10 fresh sage leaves, finely chopped
• 1/4 cup mascarpone cheese
• 1 tablespoon maple syrup
• Pinch of nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Method

1. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle with 1 tablespoon olive oil, and toast for 8-10 minutes minutes until golden and crisp. Set aside.
2. In a medium skillet, melt 2 tablespoons unsalted butter over medium heat. Cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it.
3. Add the diced butternut squash to the brown butter. Cook for 8-10 minutes minutes, stirring occasionally, until tender.
4. Stir in the chopped fresh sage leaves, maple syrup, and a pinch of nutmeg. Season with salt and freshly ground black pepper to taste. Remove from heat and let cool slightly.
5. In a small bowl, combine the mascarpone cheese with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper.
6. Spread a thin layer of the mascarpone mixture onto each toasted crostini.
7. Top each crostini with a spoonful of the brown butter sage butternut squash mixture.
8. Serve immediately.