Butternut Squash Crostini

​Butternut squash can be used in so many delicious ways this time of year! But like we have mentioned before, we hate being trapped in the kitchen when hosting Thanksgiving dinner. So we love that we can make this awesome autumn appetizer ahead and store in the fridge for up to one week!

Butternut Squash Crostini

• The hard part (Ugh!)... Peel and cube a butternut squash.  To save time, look for already cubed squash in your local produce section, available this time of year.
• Saute squash on medium to high heat in 2 tbsp of olive oil and stir occasionally.
• Add 1 tbsp of herb de Provence.
• Add 1 tsp of coarsely ground black pepper.
• The squash will begin to slightly caramelize, at this point add ½ cup of room temperature apple cider – stir cider until the squash has cooked al dente. (NOT MUSHY)
• Remove from heat allow to cool completely.

Assemble Crostini

• You need toasted bread rounds - I buy mine from our local grocer.
• Top each round with 1 tbsp of ricotta cheese and 2 tbsp of squash mixture
• Garnish with dried cranberries, chopped walnuts or pecans and drizzle with olive oil.

Check out our recipe for Sparkling Riesling Royale! It pairs perfectly with this delicious Butternut Squash Crostini! 

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