Butternut Squash and Goat Cheese Crostini

Erin Alderson

Butternut Squash and Goat Cheese Crostini

I am horrible about reminding myself to step back.  When I’m not working, I have this sinking feeling I should be working.  It’s a horrible habit and one that leads to me feel slightly junky.  Occasionally I work until I can work no longer, and effectively make myself sick.  It’s bad news and really stupid.

So this weekend, I stepped away.  M and I did had dinner and hikes with friends, managed to tackle four different projects, have a delicious brunch, and overall have one of the best weekends (with no work in sight).   The weekend was awesome and just what I needed.

 The weather was also perfect for a quiet afternoon reading and lounging outside.  So often when I was in college I would grab a blanket, a book (maybe the occasional homework), and head out to the quad.  I realized recently that I do not spend near enough time just enjoying the outdoors, even if “enjoying” means just sitting outside and reading a book.  Fresh air does wonders for the soul.

 This crostini (toast) is perfect for a relaxing lunch or could even be a great, light dinner.  I’m also learning that I love eating winter squash with either goat cheese, gorgonzola, or blue cheese.  The flavors pair so well that it’s hard for me to change to anything else!

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Butternut Squash and Goat Cheese Crostini

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 2
  • Category: Lunch
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Ingredients

  • 2 cups cubed butternut squash
  • 1/2 medium onion
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • ———————
  • 3-4 slices crusty bread
  • 1/2 tablespoon olive oil
  • 1 clove garlic
  • ———————
  • 1 tablespoon olive oil
  • 6-8 fresh sage leaves
  • ———————
  • Goat Cheese

Instructions

  1. Preheat oven to 400˚. Cut butternut squash in to 1/4″ cubes and dice onion. Toss both with olive oil and salt. Roast until tender, 20-25 minutes.
  2. Take slices of bread and brush olive oil on one side. Cut off the tip of the garlic and rub in along the bread. Place in oven and bake until toasted, 4-6 minutes.
  3. In a skillet, heat 1 tablespoon olive oil over medium heat. Add in sage leaves and fry until crispy. Remove sage leaves. Once butternut squash has roasted, add to this pan and fry until lightly brown. Remove from pan and toss with goat cheese. Scoop on to toast and sprinkle fried sage (either whole or in piece) over squash.

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