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Caramelized Squash Crostini

This appetizer is a combination of 3 layers, each bringing out the best flavours of each.  Its topped with a fried sage leaf. For me, that is the best part! Frying a fresh sage leaf in a bit of oil for only 10-15 seconds, turns it into a melt-in-your-mouth delight

Carmelized Squash Crostini1

Caramelized Squash Crostini
Prep time:
Cook time:
Total time:
Serves: 12
Squash, pancetta and sage - 3 unlikely flavors that taste wonderful together.
  • 4 thin slices GF pancetta
  • 3 Tbsp olive oil
  • 8 fresh sage leaves
  • 2 cups butternut squash*, finely diced
  • Salt and pepper, to taste
  • 1-2 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • 2 Tbsp sherry vinegar
  • 2 Tbsp agave or honey
  • 8 baguette slices, toasted
  1. Over med-high heat, cook pacetta until crispy, about 5 minutes. Set on paper towel to drain, cut in half.
  2. Add oil to pan and, one at a time, fry sage leaves until crisp, 10-15 seconds only. Set on paper towel to drain.
  3. Add squash to pan, season with salt and pepper, cook until edges start to brown (caramelize). Then stir in remaining ingredients.
  4. Spoon mixture onto toasted baguette slices, top with piece of pancetta and a sage leaf.
  5. Serve warm or a room temperature.
*Sweet potato can be substituted for the butternut squash, and it is equally as delicious!

FAQ: Is Sherry Vinegar Safe?

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