Butternut Squash and Gorgonzola Crostini
  • 1 or 2 baguetteslarge, enough to get 20-25 pieces totals
  • 2tablespoons Olive Oildivided
  • 1teaspoon Olive Oildivided
  • 2tablespoons Butter
  • 1-1/2cups butternut squashpeeled, cut into small cubes
  • 1tablespoons brown sugar
  • Saltto taste
  • Pepperto taste
  • 1tablespoon Thymefresh, chopped
  • 1/2cups dried cranberries
  • 18 sage leavesfresh
  • 1/2cup Gorgonzola cheesecrumbled, divided
  • 1teaspoons Garlic
  • 4ounces Cream Cheesesoftened
  • 1tablespoons orange zest
  1. Preheat oven to 375 F.
  2. Slice baguette into 1/2-inch thick rounds and place on baking sheet. Drizzle with 2 tablespoons olive oil. Bake 8-12 minutes, rotating pan halfway through. You want them slightly crisp and golden.
  3. Melt butter in large skillet over medium heat. Add butternut squash, sprinkle with brown sugar and season with salt and pepper. Cook over medium heat, stirring frequently to avoid burning, 20-25 minutes or until squash is fork tender and beginning to caramelize. In last 5 minutes of cooking, stir in fresh thyme. Remove from heat and stir in cranberries. Transfer mixture to a bowl.
  4. Return skillet to medium heat and add remaining 1 teaspoon olive oil. Add sage leaves and fry 20-30 seconds per side. Drain on paper towels and chop.
  5. In bowl or food processor, combine 1/4 cup Gorgonzola, 1 teaspoon garlic and the softened cream cheese. Purée until cheese is whipped and smooth, scraping down sides as needed. You may need to add just a bit of heavy cream or milk to help smooth the cream cheese mixture.
  6. Spread whipped Gorgonzola mixture onto each piece of crostini. To serve, top crostini with spoonful of caramelized butternut squash and cranberries, the other 1/4 cup of crumbled Gorgonzola, and sprinkle with fresh orange zest, fried sage and cracked black pepper.
Recipe Notes

*Chef Jennifer’s Tip
You can make everything up the day before, just don’t slice or toast the baguette. Put the cream cheese/Gorgonzola mixture in a piping bag (no tip) or a small Ziploc bag. The next day, assemble the crostini by piping on the cream cheese mixture first and top with the squash mixture. Minutes before you’re ready to serve, heat them through in the oven for about 8 minutes or until everything is warm. Add the toppings and voilà!