Apparently I’ve really been craving all foods that are orange.
Exhibit A – Pumpkin Chai Scones
Exhibit B – Sweet Potato Breakfast Hash
And now here we are with butternut squash. It’s like it’s fall or something, amiright?
I’ve been spending so much time trying to soak up every last warm day we have that I didn’t even notice how booked my fall has gotten! It’s full up with family, friends, and travel that’s all starting this weekend.
Before I fly off to nerd out over food and blogging, I’m leaving you with this butternut squash crostini.
Butternut squash (or pumpkin!) with goat cheese and sage is one of my favorite flavor combos and I’m always looking for different ways to use it.
This crostini is really simple. The longest step is roasting the squash which is hands-off. All that’s left is toasting the bread and putting on the toppings.
I added walnuts for an additional crunch but they are optional. The goat cheese & sage? A must! They definitely make this dish.
The recipe is pretty loose in measurements. The combination of flavors is the important part here. Love goat cheese? Add generously. No walnuts? Totally fine.
Butternut Squash Crostini with Goat Cheese & Sage
- 1 butternut squash, peeled and cubed into 1″ pieces (roughly 5 cups)
- 1-2 T. olive oil
- salt & pepper
- 1 baguette, cut in about 1/2″ thick slices
- crumbled goat cheese, for topping
- a few fresh sage leaves, cut in small pieces for topping
- roughly chopped walnuts, optional
- Heat oven to 425°. Toss the butternut squash with the olive oil and a good pinch of salt and pepper on a baking sheet. Bake for 40 minutes. Spread the baguette slices in a single layer on another baking sheet and add to the oven for the last 8-10 minutes of baking to get toasted.
- Add the butternut squash to a medium-sized bowl and mash with a potato masher or pastry cutter. Once it’s fairly smooth, spread a spoonful over each crostini. Top with crumbled goat cheese, fresh sage, and walnuts, if adding.