Serves
1 dozen crostini
Ingredients
Roasted butternut squash:
1/2 butternut squash, peeled, seeded and cut into 1 inch cubes
1/2 onion, sliced
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 teaspoon red pepper flakes
Salt and freshly ground pepper
2 tablespoons heavy cream
1 tablespoon cider vinegar
Crostini:
1 baguette, cut on an angle
2 tablespoons olive oil
2 whole garlic cloves
12 sage leaves
1 tablespoon unsalted butter
4 ounces Manchego, cut into 12 slices
1/8 cup honey
Finishing salt
Procedure
Preheat the oven to 400°F.
1. To roast the squash: In a large bowl, toss squash, onions, garlic, olive oil, red pepper flakes and salt and pepper until vegetables are coated in oil. Transfer vegetables to rimmed baking sheet and arrange in 1 layer. Roast squash until fork tender 35-40 minutes.
2. Brush crostini slices with olive oil and bake for 10 minutes until golden and crispy. Cool slightly and run whole garlic cloves along both sides of each slice. Set aside.
3. Transfer roasted squash, onions and garlic to the bowl of a food processor. Purée until smooth, loosening the mixture with heavy cream. Fold in the cider vinegar and adjust seasoning with salt and pepper.
4. To fry the sage: To a small skillet on medium heat, melt butter until foaming subsides. Fry the sage leaves until crispy and golden. Transfer to a paper towel lined plate to drain.
5. To assemble the crostini: Spoon 1 tablespoon of butternut squash puree on each crostini. Top with a slice of Manchego and a fried sage leaf. Sprinkle with finishing salt and drizzle with honey.
