Butternut Squash Crostini

Butternut Squash Crostini

Servings: 8-10

Lactose Intolerant Vegan Vegetarian
Recipe Directions
Nutrition Information


For the butternut squash:

1 small butternut squash, peeled, de-seeded, and diced into small pieces

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

For the whipped sage cream cheese:

8 ounces GO VEGGIE Plain Cream Cheese (or regular cream cheese)

2 tablespoons fresh chopped sage

1-2 tablespoons unsweetened almond milk (or regular milk)

1/4 teaspoon salt

For the crostini:

1 loaf of Italian baguette, sliced into 1/2" slices

For the fried sage (optional):

Additional leaves of fresh sage

2 tablespoons olive oil


To make the butternut squash:

Preheat oven to 400 degrees F.

Place butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss well.

Roast in oven for 25 minutes.

To make the whipped sage cream cheese:

Place GO VEGGIE Plain Cream Cheese in small food processor. Add sage, 1 tablespoon of milk, and salt, and puree until well combined. Add additional milk if it needs to be thinned out a little.

For the crostini bread:

Brush each slice of crostini with a little bit of olive oil.

Bake in 400 degree oven for 5-7 minutes.

For the fried sage (optional):

Heat olive oil in a small to medium skillet over high heat.

Once it is hot, add sage leaves and fry for 30 seconds.

Remove and place on a paper towel lined plate.

To assemble:

Spread each piece of crostini with cream cheese.

Top with butternut squash and a sage leaf.


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