INGREDIENTS:
- Sage pesto (recipe linked but we can also suggest using any kind of store-bought pesto as well)
- 1 butternut squash
- 1-2 baguettes depending on their size
- Olive oil
- Salt and pepper
- 4 oz goat cheese
- 1/2 cup or so pomegranate seeds
FALL CROSTINI DIRECTIONS:
- Preheat the oven to 425 degree
- Cut the butternut squash into about 1/2-inch cubes and place on a baking sheet lined with aluminum foil
- Toss the squash with olive oil, salt and pepper
- Bake in the oven until softened all the way through, about 20 minutes
- Remove from the oven and set aside to cool slightly
- Cut the baguette on an angle and place on a baking sheet lined with aluminum foil
- Drizzle both sides with olive oil and place in the broiler until lightly browned on one side and flip over to lightly brown the other side
- Once the bread is cool enough to handle, spread a thin layer of pesto onto the slice and top it with some of the butternut squash
- Crumble the goat cheese into smaller pieces and add a few crumbles to the top of the crostini
- Sprinkle some of the pomegranate seeds over the top
- Repeat until all of the bread slices are covered
- Place the crostini on a platter and add a light drizzle of olive oil