Description
Butternut Squash Crostini with Goat Cheese and fig balsamic glaze and crispy sage leaves - delicious appetizer or snack, easy to make GF. 40 mins!
Ingredients
Scale
Fig Balsamic Glaze:
- 1 tbsp extra virgin olive oil
- 1 tbsp fig preserves
- 2 tbsp balsamic glaze*
- Sea salt and pepper to taste
Butternut Squash Crostini:
- 1 butternut squash (about 7 cups)
- 1 tbsp avocado oil (or other high-heat cooking oil)
- 30-40 sage leaves, divided** (20 leaves for roasting, the rest for frying for garnish)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Sea salt and pepper to taste
- 1 baguette, thinly sliced (1-2 days old is the easiest to slice)
- Avocado oil in a spray (or 1 tbsp)
- 1 clove garlic (optional)
- 1 tbsp goat butter (sub regular butter or vegan butter)
- Creamy spreadable goat cheese
Instructions
- Start by preheating the oven to 450°F (230°C).
- To make the fig vinaigrette, add the olive oil, fig preserves, balsamic glaze, and a little sea salt and pepper to a small jar and stir until combined. Set aside until ready to serve.
- Peel the butternut squash, remove the seeds and chop into bite-size pieces.
- Place the butternut squash on a big baking pan or divide it between two to give it enough space to roast. Drizzle with the avocado oil and toss to coat.
- Finely chop about 20 sage leaves and add them to the butternut squash. Use 1 tsp dried sage if you don’t have it fresh. Sprinkle with the rest of the spices - dried thyme, rosemary, garlic powder, onion powder, smoked paprika, sea salt, and pepper. Toss to coat evenly. Roast the butternut squash for 20 minutes, tossing at the 10 min mark.
- While that’s roasting, thinly slice the baguette. Lay the slices on a baking sheet in one layer and spray lightly with the avocado oil on both sides. If you don’t have cooking oil in a spray, use a kitchen brush to brush the slices with a bit of oil so they crisp up.
- Take the butternut squash out of the oven, lower the temperature to 400°F (200°C) and toast the bread for about 10 minutes or until golden brown around the edges and crispy.
- After you take the bread out of the oven, carefully rub each slice on one side with the clove of garlic for added flavor.
- Lastly, fry the rest of the sage leaves for garnish. Heat a pan over high heat. Add the butter, when it melts add the sage leaves and fry till they change color and turn a little golden. Be sure not to burn them. Take them out and place them on a napkin to soak up any excess oil.
- Assemble: Take a slice of bread, spread some goat cheese on it, add a few pieces of the squash, drizzle with the fig vinaigrette, and top with a fried sage leaf.
- Best enjoyed immediately.
Notes
*You can use balsamic vinegar if you don’t have any balsamic glaze, the flavor just won’t be as deep and more vinegar-like. The vinaigrette will be a bit looser, start with only 1 tbsp of balsamic vinegar, taste, and adjust the amount to your liking.
**Use about 20 leaves for roasting the squash (¼ cup chopped) and the rest for frying for garnish (1-2 leaves per slice)
Nutrition
- Serving Size:
- Calories: 256
- Sugar: 4.6 g
- Sodium: 156.7 mg
- Fat: 18.9 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 18.1 g
- Fiber: 3.6 g
- Protein: 6.2 g
