Roasted Butternut Squash and Sage Pesto Crostini

By sandycon

Ingredients

• 1 baguette
• 1 medium butternut squash
• 1/4 to 1/3 cup olive oil
• 1 1/2 cups fresh baby spinach
• 1/2 cup sage leaves
• 1/4 cup almonds or walnuts
• juice of 1/2 lemon
• salt and black pepper

Details

Servings 1
Adapted from thriftyveggiemama.com

Preparation

Step 1

Preheat oven to 425 degrees

Slice baguette. Place on baking sheet and bake for about 10 minutes, until golden brown.

Slice squash in half lengthwise and scoop out the seeds. Brush cut sides with a little olive oil. Place cut side down on baking sheet. Bake 30-45 minutes, until skin can be pierced with a fork. Remove from oven and let cool.

Place the remaining ingredients in food processor or blender and blend until mostly smooth.
Once squash has cooled some, remove the skin and dice the squash flesh.
Spread a thin layer of pesto on the baquette slices. Top with 3-4 cubes of the squash. Top with almonds or walnuts.