Happy day before Thanksgiving! In case you are still looking for a little turkey-day inspiration, I’m serving up the most delicious recipe…Honey Roasted Butternut Squash Crostini! Butternut Squash and other winter squash are in season in the fall and winter months making them a great choice to serve at holiday meals as an appetizer, side dish or even dessert. With the holiday season in full swing, these delicious Honey Roasted Butternut Squash Crostini would make the perfect appetizer to share with family and friends. They are healthy and full of seasonal flavors and best of all, they’re so simple to make!
Try roasting the squash ahead of time so all you have to do is toast the bread and top it with the mixture of butternut squash, feta and arugula then finish it off by drizzling a little bit of honey over the top. The combination of the honey roasted squash and salty feta is oh-so delicious and the peppery arugula adds the perfect amount of crunch making for the perfect holiday appetizer!
- - 1 butternut squash, peeled and cut into 1” chunks
- - 2 tablespoons extra virgin olive oil
- - 2 tablespoons raw honey + 1 tablespoon to top
- - 1 cup arugula
- - ½ cup feta crumbles
- - 1 tablespoon fresh sage, roughly chopped
- - 1 loaf French bread, sliced ½ inch thick
- - ½ teaspoon salt
- Heat oven to 400 degrees.
- Toss cubed butternut squash in olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper
- Roast for 30-40 minutes tossing halfway through
- Add 2 tablespoons of honey to the butternut squash and cook for 5 more minutes
- Take out and let cool
- Drizzle olive oil on the bread and toast in oven for 10 minutes
- Meanwhile, in a small bowl combine butternut squash, feta, sage and arugula
- Spoon the mixture on top of the toasted bread and drizzle with tablespoon honey.
- Cut in half and serve