Caramelized Butternut Squash and Gorgonzola Crostini

Caramelized Butternut Squash and Gorgonzola Crostini

prep time

minutes
cook time

minute
servings
18-20
crostini

Ingredients















Cooking Instructions

1

Heat oven to 375°F. To roast garlic, cut 1/4 inch slice off top of garlic head to expose tops of cloves. Discard any papery excess skin. Drizzle 1 teaspoon olive oil over garlic head, allowing oil to drip into head. Wrap in foil, enclosing head, place in small baking dish and bake 45 minutes or until golden brown and soft. Cool. Squeeze 4 garlic cloves from paper skins into small bowl and set aside. (Reserve remaining cloves for another use.)


2

Slice baguette into 1/2-inch-thick rounds and place on baking sheet. (You should have 18-20 slices.) Drizzle with 2 tablespoons olive oil. Bake 8-12 minutes, rotating pan halfway through.


3

Melt butter in large skillet over medium heat. Add butternut squash, sprinkle with brown sugar and season with salt and pepper. Cook over medium heat, stirring frequently to avoid burning, 20 to 25 minutes or until squash is fork tender and beginning to caramelize. In last 5 minutes of cooking, stir in thyme. Remove from heat and stir in cranberries. Transfer mixture to plate or bowl.


4

Return skillet to medium heat and add remaining 1 teaspoon olive oil. Add sage leaves and fry 20-30 seconds per side. Drain on paper towels.


5

In bowl of food processor, combine 1 1/3 cups gorgonzola, reserved 4 roasted garlic cloves and heavy cream or cream cheese. Process until cheese is whipped and smooth, scraping down sides of bowl as needed.


6

Spread whipped gorgonzola mixture onto each crostini round. Top with spoonful of caramelized butternut squash mixture, and sprinkle with fresh orange zest, crumbled gorgonzola, 1 fried sage leaf and cracked black pepper.


Ingredients















Cooking Instructions

1

Heat oven to 375°F. To roast garlic, cut 1/4 inch slice off top of garlic head to expose tops of cloves. Discard any papery excess skin. Drizzle 1 teaspoon olive oil over garlic head, allowing oil to drip into head. Wrap in foil, enclosing head, place in small baking dish and bake 45 minutes or until golden brown and soft. Cool. Squeeze 4 garlic cloves from paper skins into small bowl and set aside. (Reserve remaining cloves for another use.)


2

Slice baguette into 1/2-inch-thick rounds and place on baking sheet. (You should have 18-20 slices.) Drizzle with 2 tablespoons olive oil. Bake 8-12 minutes, rotating pan halfway through.


3

Melt butter in large skillet over medium heat. Add butternut squash, sprinkle with brown sugar and season with salt and pepper. Cook over medium heat, stirring frequently to avoid burning, 20 to 25 minutes or until squash is fork tender and beginning to caramelize. In last 5 minutes of cooking, stir in thyme. Remove from heat and stir in cranberries. Transfer mixture to plate or bowl.


4

Return skillet to medium heat and add remaining 1 teaspoon olive oil. Add sage leaves and fry 20-30 seconds per side. Drain on paper towels.


5

In bowl of food processor, combine 1 1/3 cups gorgonzola, reserved 4 roasted garlic cloves and heavy cream or cream cheese. Process until cheese is whipped and smooth, scraping down sides of bowl as needed.


6

Spread whipped gorgonzola mixture onto each crostini round. Top with spoonful of caramelized butternut squash mixture, and sprinkle with fresh orange zest, crumbled gorgonzola, 1 fried sage leaf and cracked black pepper.


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