Butternut Squash and Burrata Crostini
Butternut Squash and Burrata Crostini
1 small butternut squash, peeled and deseeded, medium diced
2 tablespoons olive oil
½ bunch fresh sage, leaves picked
2 tablespoons salted butter
1 teaspoon aci pul biber or crushed red pepper
1 tablespoon maple sugar
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup whole walnuts, toasted
2 balls burrata, sliced into rounds
1 baguette, sliced into ¼ inch rounds
Preheat the oven to 400 degrees, take diced butternut squash and add to a mixing bowl, toss with olive oil, pul biber, maple sugar, kosher salt, and black pepper.
On a parchment lined sheet tray, add the seasoned squash in an even layer and place into the oven. Roast until evenly browned and cooked through, about 18-20 minutes.
In a saute pan, add the butter and heat until bubbling then add the sage. Remove crispy sage leaves from the pan and allow the butter to caramelize and then turn off heat.
Slice baguette into rounds and lay onto a parchment lined baking sheet, brush with half the brown butter, season with salt and pepper and place into the oven. Cook until golden brown for about 6-8 minutes.
To assemble, lay out crostinis and top with slices of burrata and sprinkle salt over the top of each piece. Spoon 1-1 ½ tablespoons of roasted squash on top and press a bit so they stick into the burrata. Drizzle the tops of each with the browned butter and then top each with a crispy sage leaf.
They should be made close to the time you’re going to eat them, but you can make all the components ahead. The crostini, roasted squash, browned butter, and crispy sage can all be made the day before and will make plating up a breeze before guests arrive.
