Description
Butternut Squash Crostini with creamy goat cheese, sweet fig balsamic glaze, and crispy fried sage leaves make a perfect vegetarian appetizer or snack. Roasted butternut squash is seasoned with aromatic herbs and spices, paired with toasted baguette slices, and finished with a delightful fig vinaigrette and garnished with golden fried sage. Easy to prepare and gluten-free, this flavorful crostini is ideal for entertaining or a cozy treat.
Ingredients
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, peeled and chopped)
- 1 tbsp avocado oil (or other high-heat cooking oil)
- 30-40 fresh sage leaves, divided (20 for roasting, remaining for frying 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 recommended)
- Avocado oil spray or 1 tbsp avocado oil for brushing
- 1 clove garlic (optional, for rubbing on toasted bread)
- 1 tbsp goat butter (or regular/vegan butter for frying sage)
- Creamy spreadable goat cheese
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the butternut squash.
- Make Fig Vinaigrette: In a small jar, combine 1 tbsp extra virgin olive oil, 1 tbsp fig preserves, 2 tbsp balsamic glaze, and a pinch of sea salt and pepper. Stir well and set aside to allow flavors to meld for serving.
- Prepare Butternut Squash: Peel the butternut squash, remove seeds, and chop into bite-sized pieces to ensure even roasting. Place on a large baking pan or divide between two pans for adequate space.
- Season Squash: Drizzle the squash evenly with 1 tbsp avocado oil and toss to coat. Finely chop about 20 sage leaves (or substitute 1 tsp dried sage) and sprinkle over the squash along with dried thyme, rosemary, garlic powder, onion powder, smoked paprika, sea salt, and pepper. Toss thoroughly to distribute the seasoning.
- Roast Squash: Roast the seasoned squash in the oven for 20 minutes, tossing halfway through at 10 minutes to ensure even cooking and caramelization.
- Prepare Bread: While the squash roasts, thinly slice the baguette and arrange the slices on a baking sheet in a single layer. Lightly spray or brush both sides of each slice with avocado oil to promote crisping.
- Toast Bread: When squash is done, remove it and reduce oven temperature to 400°F (200°C). Toast the bread slices for about 10 minutes or until golden and crispy around the edges.
- Add Garlic Flavor: Optional: After toasting, rub one side of each bread slice with a peeled clove of garlic to infuse subtle garlic aroma and flavor.
- Fry Sage Leaves: Heat a pan over high heat and melt 1 tbsp goat butter. Add the remaining sage leaves and fry until they change color and turn golden, being careful not to burn them. Remove and place on paper towels to drain excess oil.
- Assemble Crostini: Spread creamy goat cheese onto each toasted slice. Top with roasted butternut squash pieces, drizzle evenly with fig vinaigrette, and finish by placing a crispy fried sage leaf on top.
- Serve Immediately: Best enjoyed freshly assembled to maintain crisp textures and vibrant flavors.
Notes
- For best slicing, use a baguette that is 1-2 days old as it holds shape better when toasted.
- If fresh sage is unavailable, dried sage can be used as a substitute during roasting.
- Adjust seasoning and spice amounts to taste, especially smoked paprika for desired spice level.
- To make this recipe vegan, substitute goat cheese and butter with vegan alternatives.
- Ensure not to burn sage leaves while frying; they should be golden and crispy but not black.
- The fig balsamic glaze can be prepared ahead and stored in the refrigerator for up to one week.