Winter Squash Crostini

Alstede Fresh Winter Squash Crostini

Ingredients:
1 small butternut squash, peeled and cut into small uniform cubes (can substitute other winter squash as desired).
1 medium onion, sliced thin
1-2 cloves garlic, chopped
2 leaves chopped fresh sage or thyme
salt and freshly ground black pepper
Fresh ricotta cheese (can substitute fresh mozzarella or cranberry goat cheese)
4 slices Italian Panella bread (sliced in half)
1-2 T truffle olive oil (can substitute EVOO)
Alstede Farms honey (can substitute honey butter).
Balsamic glaze

Instructions:
Preheat oven to 400 degrees. Roast onion and squash along with garlic and truffle oil on parchment lined baking sheet. Bake for approx. 20 minutes until caramelized and fork tender.
While the squash and onion are baking brush the bread slices with truffle oil (or honey butter) and toast until lightly browned.
Assemble your appetizer by placing one spoonful of cheese onto toasted bread, season with salt and pepper and chopped herbs of choice, top with a few cubes of roasted squash, using a knife slightly smear the squash onto the bread, top with caramelized onions, then drizzle with balsamic glaze or honey.
Serve warm.
Ingredients can be made in advance and assembled before serving.

Farm Kitchen Tip – You may enhance this recipe further by adding chopped, kale, spinach or arugula on top before serving. The greens will wilt providing a nice visual garnish along with added texture. The combination of melty cheese with the savory butternut squash are a delightful and healthy combination. Enjoy!