Butternut Squash Crostini
Servings: 8-10
Ingredients
For the butternut squash:
1 small butternut squash, peeled, de-seeded, and diced into small pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
For the whipped sage cream cheese:
8 ounces GO VEGGIE Plain Cream Cheese (or regular cream cheese)
2 tablespoons fresh chopped sage
1-2 tablespoons unsweetened almond milk (or regular milk)
1/4 teaspoon salt
For the crostini:
1 loaf of Italian baguette, sliced into 1/2" slices
For the fried sage (optional):
Additional leaves of fresh sage
2 tablespoons olive oil
Instructions
To make the butternut squash:
Preheat oven to 400 degrees F.
Place butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss well.
Roast in oven for 25 minutes.
To make the whipped sage cream cheese:
Place GO VEGGIE Plain Cream Cheese in small food processor. Add sage, 1 tablespoon of milk, and salt, and puree until well combined. Add additional milk if it needs to be thinned out a little.
For the crostini bread:
Brush each slice of crostini with a little bit of olive oil.
Bake in 400 degree oven for 5-7 minutes.
For the fried sage (optional):
Heat olive oil in a small to medium skillet over high heat.
Once it is hot, add sage leaves and fry for 30 seconds.
Remove and place on a paper towel lined plate.
To assemble:
Spread each piece of crostini with cream cheese.
Top with butternut squash and a sage leaf.
Enjoy!
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