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Butternut Squash, Cypress Grove’s Straight Up®, and Sage Crostini

Butternut Squash, Cypress Grove’s Straight Up®, and Sage Crostini
Yields 30
Cypress Grove’s Straight Up fresh goat cheese is the perfect creamy bed for roasted butternut squash and crispy fried sage leaves in this autumnal snack.
  1. 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
  2. 5 tablespoons olive oil, divided
  3. Kosher salt
  4. Freshly ground black pepper
  5. 1 baguette, cut into 30 1/4-inch-thick slices
  6. 30 small fresh sage leaves
  7. 4 ounces Cypress Grove’s Straight Up® fresh goat cheese
  8. Flaky sea salt, to garnish
  1. ► Arrange a rack in the middle of the oven and heat to 425°F.
  2. ► Arrange baguette slices in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and bake until lightly toasted, about 5 minutes. Transfer to a cooling rack.
  3. ► Place butternut squash cubes on the now-empty rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast, stirring halfway through, until tender and lightly caramelized, 20 to 25 minutes.
  4. ► Meanwhile, heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the sage leaves and cook until crisp, about 30 seconds each. Use tongs or a slotted spoon to carefully transfer to a paper towel-lined plate.
  5. ► To assemble crostini, spread a generous layer of Cypress Grove’s Straight Up®
  6. on each baguette slice. Top each with a few butternut squash cubes and a sage leaf. Garnish with freshly ground black pepper and flaky sea salt and serve.
  7. Sponsored by Cypress Grove.
culture: the word on cheese https://culturecheesemag.com/

Monica Petrucci

Coming from a formaggio-obsessed Italian family, Monica was very excited to combine her passions for cheese and writing at Culture. She's currently studying Publishing in Boston, and loves scoping out yummy wine and cheese spots in her spare time.

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