Butternut Squash Crostini with Goat Cheese, Prosciutto, and Crispy Sage

• Meat

  • 10 Prosciutto, small slices

• Produce

  • 2 cups Butternut squash
  • 10 Sage, fresh leaves

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt, Coarse

• Oils & Vinegars

  • 5 tbsp Olive oil

• Bread & Baked Goods

  • 10 Baguette, slices

• Dairy

  • 1/2 cup Goat cheese

Found on fakeginger.com

Ingredients

• 2 cups cubed butternut squash
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 10 baguette slices
• 10 small prosciutto slices, cooked until crispy
• 1/4 cup olive oil
• 10 fresh sage leaves
• coarse salt
• 1/2 cup goat cheese

Directions

• Preheat oven to 400F. Line a baking sheet with parchment paper.
• In a mixing bowl, toss together butternut squash, 1 tablespoon olive oil, honey, and 1/2 teaspoon salt, making sure all the squash is coated. Transfer to baking sheet. Bake in preheated oven until softened, about 20 minutes, depending on the size of your cubes. Let cool slightly.
• Meanwhile, toast the baguette slices until golden brown and place on a platter.
• To make the crispy sage, heat 1/4 cup olive oil over medium-high heat. Add sage and fry on both sides until crisp, just a minute or 2. Drain on paper towels; sprinkle with coarse salt while still hot.
• To assemble, spoon a generous amount of squash onto each toasted baguette slices. Sprinkle goat cheese on top. Top with a slice of prosciutto and a crispy sage leaf.
• Serve immediately.