Serves 2 to 4
I FIRST came up with this unique flavor combination for crostini when the bakery was asked to prepare appetizers for a wedding reception. They were a huge hit. You might not have thought of using squash on crostini, but paired with toasty chopped hazelnuts, it works.
1½ cups cubed peeled butternut squash
1 teaspoon real maple syrup
1 teaspoon chopped fresh or dried sage
½ teaspoon ground cinnamon
3 tablespoons chopped hazelnuts
Basic Rosemary Crostini (here)
1 tablespoon olive oil
Pinch of Himalayan salt
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
In a large bowl, combine the squash cubes, maple syrup, sage, and cinnamon. Spread on one lined baking sheet and roast until the squash is soft, about 40 minutes.
Meanwhile, spread the chopped hazelnuts on the second lined baking sheet. Toast on a separate rack in the oven until fragrant, 5 to 7 minutes. Let the squash and nuts cool.
When the squash is cool to the touch, place big spoonfuls on the crostini. Gently press down on the squash with a fork to smash it. Sprinkle with the hazelnuts, drizzle with the olive oil, and sprinkle with salt. Serve immediately.