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Caramelized Squash Crostini
Marla Hingley
Squash, pancetta and sage - 3 unlikely flavors that taste wonderful together.
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Prep Time
20
mins
Cook Time
15
mins
Total Time
35
mins
Servings
12
Ingredients
1x
2x
3x
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
1/4
tsp
red pepper flakes
2
Tbsp
sherry vinegar
2
Tbsp
agave or honey
8
baguette
slices
toasted
Instructions
Over med-high heat, cook pacetta until crispy, about 5 minutes. Set on paper towel to drain, cut in half.
Add oil to pan and, one at a time, fry sage leaves until crisp, 10-15 seconds only. Set on paper towel to drain.
Add squash to pan, season with salt and pepper, cook until edges start to brown (caramelize). Then stir in remaining ingredients.
Spoon mixture onto toasted baguette slices, top with piece of pancetta and a sage leaf.
Serve warm or a room temperature.
Notes
*Sweet potato can be substituted for the butternut squash, and it is equally as delicious!
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