Butternut Squash Whipped Sage Cream Cheese Crostini
Butternut Squash Whipped Sage Cream Cheese Crostini is a super simple holiday appetizer that can be prepped in advance! If you like sage, you are going to LOVE this simple whipped sage cream cheese spread.
Prep Time20 minutes mins
Cook Time32 minutes mins
Total Time52 minutes mins
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 381kcal
For the butternut squash:
- 1 small butternut squash peeled, de-seeded, and diced into small pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ 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
- ¼ teaspoon salt
For the crostini:
- 1 loaf of Italian baguette sliced into ½" 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 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.
Calories: 381kcal | Carbohydrates: 37g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 673mg | Potassium: 547mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13800IU | Vitamin C: 26mg | Calcium: 144mg | Iron: 2mg