Chef’s Corner – Roasted Squash Crostini

Food image: Roasted squash crostini

Food image: Roasted squash crostini

A simple yet elegant hors d’oeuvres.

The perfect way to kick off a meal, whether with friends around the table or a more intimate affair with candles and a good bottle of wine.






makes about 12

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

1 baguette, sliced about 1/4″ thick cut on an angle
2 tablespoons olive oil
12 sage leaves
1 tablespoon unsalted butter
1/4 pound Manchego, shaved into thin slices (use a cheese planer or vegetable peeler)
1/8 cup honey
Finishing salt


Preheat oven to 400°F

Roast the Squash – Combine squash cubes, onions, garlic and olive oil in a bowl and toss until well coated. Spread a single layer on a full-sized baking sheet and roast for 35-40 minutes or until fork tender.

Place roasted squash in a food processor (or, if using an immersion blender…my tool of choice, into a high sided saucepan) and purée until smooth, using heavy cream to loosen the mixture. Once smooth, add vinegar by gently folding in with a whisk. Add salt and pepper to taste and set aside.

Toast the Crostini – arrange baguette slices on a baking sheet and brush with olive oil. Bake for about 10 minutes until golden brown.

Fry the Sage – While the crostini is toasting, melt butter over medium-low heat in a small saucepan or 6″ skillet until foaming subsides. Drop sage leaves into melted butter and fry until lightly golden. Remove leaves and place onto a paper towel to drain.

Assemble – using a spoon (or piping bag) place about 1 tbsp of purée onto each crostini and smear to cover, place 1-2 slices of manchego on top, drizzle with honey, garnish with crumbled sage and finishing salt and serve!

Wine Pairing Suggestion

Rhone white wine, lightly oaked Chardonnay, richer style Champagne (extended lees or bottle age), light reds such as Valpolicella or those of the Veneto or Alto Adige.

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