Butternut Squash, Cypress Grove’s Straight Up®, and Sage Crostini
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.
Ingredients
- 1 2- pound butternut squash peeled, seeded, cut into 1/2" cubes (about 4 cups)
- 5 tablespoons olive oil divided
- Kosher salt
- Freshly ground black pepper
- 1 baguette cut into 30 1/4-inch-thick slices
- 30 small fresh sage leaves
- 4 ounces Cypress Grove’s Straight Up® fresh goat cheese
- Flaky sea salt to garnish
Instructions
- ► Arrange a rack in the middle of the oven and heat to 425°F.
- ► 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.
- ► 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.
- ► 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.
- ► To assemble crostini, spread a generous layer of Cypress Grove’s Straight Up®
- 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.
- Sponsored by Cypress Grove.
Monica Petrucci
Monica is Culture's former Social Media Editor. Coming from a formaggio-obsessed Italian family, she was very excited to combine her passions for cheese and writing at Culture. She loves experimenting in the kitchen and pairing wine and cheese in her spare time.
