Winter is in full swing in the SF Bay Area with chilly temperatures, yet our encouraging rain fall in December has dried up. I am praying to the rain makers to let it pour soon. Butternut squash is one of those veggies that can be both sweet and savory. With my love of crostini, I thought I would make a fall/winter inspired crostini.
Monday, February 21, 2022
Roasted Butternut Squash Crostini
Makes 16 Crostini
2 c. Diced Butternut Squash
2 tbsp. Melted Butter
2 tbsp. Brown Sugar
1/2 tsp. Salt
16 Baguette Slices
Olive Oil for brushing bread
1/3 c. Pomegranate seeds or Dried Cranberries
1/4 Cup Panko Bread Crumbs
1/4 tsp. Garlic Powder
1 tsp. olive oil
16 Sage Leaves, cut thin
Preheat oven to 350. In a medium baking dish combine the diced butternut squash, melted butter, brown sugar and salt. Mix together and bake for 30 minutes. Let cool for 10 minutes. Using a fork, smash the butternut to a slightly chunky mixture.
Brush each of the baguette slices with olive oil and sprinkle the top of each with a touch of salt. Place onto a baking sheet and toast until lightly brown. Bake for 8 to 10 minutes and turn over halfway during the cooking process.
To make the panko crumble, in a small sauce pan add 1 tsp of olive oil, panko bread crumbs and garlic powder and toss together. Cook over medium heat for about 4 minutes until lightly brown.
To assemble, spread about 1 tablespoon of butternut squash on each crostini, top with pomegranate or dried cranberries, sprinkle with panko mixture and then a touch of the thinly sliced sage.