Fall season is here, which means get ready for lots of squash and pumpkin! Who else agrees that this is the best time of year? To celebrate this beautiful season, try out this delicious and easy Butternut Squash and Sage Crostini, made with sweet potatoes instead of bread to make it gluten-free friendly. It’s sure to be a crowd favorite at your next party!
Butternut Squash and Sage Crostini
Preheat oven to 425 degrees Fahrenheit. In a bowl, toss together the sweet potato rounds with 1 teaspoon melted coconut oil and ¼ teaspoon sea salt.
In a separate bowl, toss together butternut squash cubes with 1 tablespoon melted coconut oil and ¼ teaspoon sea salt.
Spread the sweet potatoes in an even layer on a parchment-lined baking sheet. You want them in a single layer without overlap.
On a separate parchment-lined baking sheet, spread the butternut squash in an even layer.
Roast both sweet potatoes and butternut squash for 30 minutes. Flip the potatoes rounds half-way through, at the 15 minute mark.
Remove from oven and sprinkle a little goat cheese on each sweet potato round. Return to oven for a couple minutes just until the cheese starts to melt.
Place sweet potatoes on a serving platter or cutting board, then top with a butternut squash cubes and a sage leaf on each potato round.
Nicole is a Certified Holistic Health Coach, Wellness Influencer, and Entrepreneur in Minneapolis, Minnesota. She coaches busy women how to properly nourish their bodies so they can live a life of confidence without restrictive dieting. She gives you the tools to listen to your body and make empowered food choices for your unique body type and lifestyle needs. You can find more about Nicole on her website, Living Well With Nic, Instagram and Facebook.