► 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.