Roasted Butternut Squash Crostini Recipe

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5 from 3 votes

Roasted Butternut Squash Crostini Recipe

Here's a luscious toast with roasted squash, crispy shallots, sage and cheese. Outstanding!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Calories: 450kcal

Author: Paige

Equipment

baking sheet
parchment paper
Measuring Cups
Measuring Spoons
medium-sized skillet

Ingredients

2 medium Shallots, sliced thin
2 tablespoons Butter, unsalted
½ teaspoon Salt
½ teaspoon Pepper, freshly ground
1 teaspoon Sugar
2 cups Butternut Squash, cooked & mashed Can use acorn squash instead.
¼ cup Water
4 slices Sourdough Bread, cut in ½" slices
2 tablespoons Olive Oil Or more
1 teaspoon Flaky Sea Salt
2 tablespoons Olive Oil
8 Fresh Sage Leaves, whole
¼ cup Parmesan Cheese
Flaky Sea Salt

Instructions

Start by cooking the shallots in two tablespoons of butter with salt and pepper in a medium-sized non stick skillet. Cook on medium-high heat until soft, about five minutes.
Add the sugar and stir and continue cooking on low heat, stirring often for about 15-20 minutes until the shallots are brown on the edges and soft. Remove from skillet and set aside.
Place 2 cups of cooked squash in a medium-sized, non-stick skillet with the ¼ cup of water.
Turn the heat to medium and let the squash heat through until the water is absorbed and the squash is warmed, about 4 minutes.
Drizzle or brush the olive oil over the four slices of sourdough bread and sprinkle each with a pinch of salt.
Place the bread on a sheet pan lined with parchment paper and toast the bread in your broiler on the middle rack of the oven until crispy and slightly brown around the edges. Set aside to prepare the fried sage.
Using the same pan as the shallots, add two tablespoons of olive oil to the pan on medium heat, and just as the oil heats up, add the sage, frying it until bubbling and crispy, gently turning them over once with a fork about 2-3 minutes total.
Remove from oil and gently place on paper towels to drain any excess oil.
To assemble the toasts, place about a half-cup of warmed squash on top of each warmed piece of toast, followed by a generous tablespoon of caramelized shallots, a good sprinkle of parmesan cheese and a couple of the fried sage leaves.
Drizzle each toast with a little olive oil and a pinch of flake sea salt before serving.

Notes

When cooking the shallots, use a low stove setting, and slice the shallots thin. The small amount of sugar in the recipe will help them crisp up on the edges.
This recipe calls for two medium shallots. Sometimes there's only small shallots available at the store, so double it and get four.
Use a plain artisan round loaf for this recipe, not sandwich bread. You'll need the sturdiness of a loaf that's been cut an inch thick to stand up to these ingredients and flavors.
Use any variety of cooked squash you'd like, be sure to keep it chunky, not pureed.

Nutrition