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