Go Back

Butternut Squash Whipped Sage Cream Cheese Crostini

Prep Time20 mins
Cook Time32 mins
Total Time52 mins


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.
  • Enjoy!