Roasted Butternut Squash Crostini

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.

Roasted Butternut Squash Crostini

Makes 16 Crostini

Ingredients

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.