Butternut Squash and Olive Crostini

Butternut Squash and Olive Crostini
Butternut Squash and Olive Crostini

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Prep time

20m

Total time

50m

Yields

8

Servings

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La Cocina Goya

Now this is a festive appetizer! Crostini are a yummy way to feed your holiday guests, and these pair the sweetness of squash with the tang of GOYA® Manzanilla Olives Stuffed with Minced Pimiento. Butternut squash is baked with shallots, brown sugar, red wine vinegar, Adobo, chopped sage and water. The delicious mixture is then slathered over toasted baguette slices, and topped with GOYA® Manchego Cheese and the olives. So delicious, you should make them just to treat yourself!

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Ingredients

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3 cups

diced (½”) butternut squash

3

shallots, halved lengthwise and sliced

3 tbsp.

brown sugar

2 tsp.

chopped fresh sage, plus 8 leaves for garnish

16

baguette slices, toasted

cup

shredded GOYA® Manchego Cheese

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Directions

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Step 1

Step 2

Meanwhile, heat olive oil in small skillet over medium-high heat. Add sage leaves and fry until crisp, about 20 seconds. Transfer sage leaves to paper toweling to drain.

Step 3

Reduce oven to 400° F. Place baguette slices on baking sheet. Bake just until golden and crisped, 5 to 6 minutes. Top with Manchego, squash mixture and olives.

Step 4

Bake until warmed and cheese has melted, 8 minutes. Garnish each crostini with half a sage leaf and serve.

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Tip by La Cocina Goya

We have garnished these with crispy, fried sage leaves. If you're short on time, you can eliminate this step and instead garnish with some fresh chopped sage.

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 60 Thanksgiving Christmas

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