RECIPE

Butternut Squash and Sage Crostini

Fall flavors of butternut squash and sage are a terrific topping for crostini.

Ingredients

  • 1 baguette, cut on a bias into 1/4-inch slices
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • 4 tablespoons butter
  • 12 sage leaves
  • 1 large butternut squash, diced
  • 1/2 cup grated Parmigiano Reggiano cheese
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Preparation

Pre-heat the oven to 400ºF.


Scatter the baguette slices on a large baking sheet and drizzle with EVOO, salt and pepper. Put into the oven and toast for a few minutes.


In a large skillet, melt the butter. Add the sage leaves, crisp and remove.


To the browned butter, add the butternut squash and caramelize for 4-5 minutes. Chop the crisp sage leaves and add them back into the skillet. Season with salt and pepper and cook for another few minutes. Remove from the heat and place to a serving bowl. Top with the Parmigiano Reggiano cheese.


Serve with crostini alongside.

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