Food
Roasted Butternut Squash Crostini
By Yankee Magazine|Nov 22 2007|
Ingredients
1 large butternut squash
2 tbsp. chopped sage
olive oil
salt
pepper
1/2 c. pumpkin seeds
hazelnut oil
toasts
Instructions
Peel and chop the butternut into small dice. Toss with sage, salt, pepper and olive oil. Roast in 400 degree oven on a baking sheet for 30-40 minutes, stirring occasionally, until squash is caramelized and tender but not quite jammy. Place into your serving bowl.
While the squash is in the oven, toast the pumpkin seeds in a dry pan over high heat. Throw the pumpkin seeds on top of the squash and anoint the whole thing with a splash of hazelnut oil. Serve at room temp with toasts.
