Fall Squash Crostini
This super seasonal appetizer recipe combines the rich, sweet flavors of butternut squash with the earthy creaminess of blue cheese. Balancing these two tasty titans is our Maple Balsamic, imparting a silky tang with pops of baking spice.
2 1/2 cups diced butternut squash
2 tablespoons Gil’s California Extra Virgin Olive Oil
1/2 teaspoon San Fran Sea Salt
Pinch of cracked black pepper
1 baguette, sliced and toasted
4-6 ounces creamy blue cheese
1/4 cup Gil’s Maple Balsamic Vinegar
3 tablespoons pecan halves, chopped or whole
2 teaspoons fresh thyme sprigs
Preheat oven to 400°F and line a large baking sheet with either aluminum foil or parchment paper. Spread squash out in an even layer on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Place in the oven and bake for 15-25 minutes or until tender. Remove from the oven, remove the squash from the baking sheet, and set aside. Place baguette slices on the baking sheet and top with half of the blue cheese. Place in the oven and bake for 5-6 minutes or until the cheese has melted slightly. Remove the baking sheet, top the crostini with butternut squash, and the remaining blue cheese. Place the crostini on a serving platter and drizzle with balsamic. Top with pecans and thyme before serving.