The main content
Butternut Squash and Sage Crostini

Butternut Squash and Sage Crostini


  • 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


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.