Kabocha Squash Crostini's With Cashew Cream & Fried Sage
Kabocha Squash Crostini's With Cashew Cream & Fried Sage <br><br> RECIPE: <br><br> 1 medium kabocha squash, peeled, cut, seeded and diced<br> ½ cup olive oil<br> 2 tsp salt<br> 1 tsp black pepper<br> ½ tsp red pepper flakes<br> Cashew Cream *see link in profile for homemade recipe<br> 1 baguette, sliced into ½ inch rounds<br> 1 Tbsp olive oil<br> 1 bunch sage, diced (approx 1 cup fresh) <br><br> 1.Preheat oven to 450. Combine squash, oil and spices. Mix well and bake for about 20 minutes or until squash is tender.<br> 2. Transfer to a bowl and mash until combined into somewhat of a paste. Taste and add additional seasonings. <br> 3.Toast crostini's in broiler or toaster until lightly browned. Meanwhile heat olive oil in a pan, add sage and cook over medium stirring frequently until sage is crisped.<br> 4.Assemble by spreading toast over bread, topping with cashew cream and sprinkling with sage.