Roasted Butternut Squash & Sage Honey Crostini

Ingredients

• •1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• •2 tablespoons olive oil
• •1 teaspoon fresh sage, finely chopped
• •1/2 teaspoon sea salt
• •1/4 teaspoon black pepper
• •1 baguette, thinly sliced (about 24 slices)
• •4 ounces goat cheese, softened
• •2 tablespoons honey, plus more for drizzling
• •1 tablespoon fresh thyme leaves, for garnish

Prep Steps

1. 1Preheat oven to 400°F (200°C)
2. 2In a medium bowl, toss the diced butternut squash with 1 tablespoon olive oil, chopped sage, sea salt, and black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes minutes, or until tender and lightly caramelized.
3. 3While the squash is roasting, arrange the baguette slices on a separate baking sheet. Brush lightly with the remaining 1 tablespoon olive oil. Toast in the oven for 5-7 minutes minutes, or until golden brown and crisp.
4. 4In a small bowl, combine the softened goat cheese with 2 tablespoons of honey. Mix until well combined.
5. 5Spread a generous amount of the honey goat cheese mixture onto each toasted baguette slice.
6. 6Top each crostini with a few pieces of roasted butternut squash.
7. 7Drizzle lightly with additional honey and sprinkle with fresh thyme leaves before serving.